Almond Cream Scones – The Perfect Fall Treat

No better way to start your morning than a hot cup of coffee and a tender, perfectly sweet almond cream scone. This elevated take on the traditional cream scone is the perfect treat to cozy up with!

Fall feels like nostalgia. When the air turns crisp, I feel full of good times past, and so excited about what’s to come. In the fall, I want to do all the things. Which for me means all things cooking and baking.

So let’s talk about scones then. Perfect almond cream scones with just the right dash of almond flavor and the most balanced sweetness. They beg for a cup of strong black coffee and can really give you that perfect morning moment.

Because that’s what I’m chasing every morning. Just one calm and quiet moment at the start of the day to slow everything down. As much as I love the busy and the wild, I live for those small moments. And then we’re ready to go and do all the things!

---

Why You’ll Love This Almond Scone Recipe

There’s not much I love more than a scone. I discovered scones while baking my way through my first pastry cookbook in my 20s. And I’ve always wondered why it took so long to find them. Where were scones the first twenty years of my life?

The trouble is, most people have only encountered scones at a Panera or a Starbucks maybe. They look dry and lifeless, uninspiring. Scones, though, are magical. They are moist without being cakey. They should crumble delicately without being dry. Tender and sweet, but never too rich.

These tender almond scones are all of these things. In my opinion, scones should always be finished with a sweet drizzle of glaze and paired with black coffee, strong tea, or even enjoyed at afternoon tea.

---

No-Fail Ingredients for Almond Cream Scones

• Cold Butter: Creates the tender crumb and those beautiful flaky layers.
• Heavy Cream: The high fat content of cold heavy cream lends to a moist, tender texture.
• Eggs: Provide stability without making the scones cakey.
• Almond Paste: Perfectly balanced almond flavor and sweetness in one easy ingredient. I like THIS brand, but if you’re ambitious, try making homemade almond paste.
• Sliced Almonds: They toast up nicely while baking and add a little bit of crunch.
• All-Purpose Flour: Be careful not to add too much flour. If using freshly milled or whole wheat pastry flour, I recommend sifting to remove some of the bran. Regular whole wheat flour or white whole wheat flour will also work, but the flavor will be heartier.
• Baking Powder: Helps the scones rise to create that tender texture.
• Salt: Balances flavor.
• Almond Glaze: A quick glaze made with powdered sugar, milk, and teaspoon almond extract.

---

Top Tips for Making the Best Almond Cream Scones

Mix Dry Ingredients in a Food Processor

Almond cream scones come together so easily in a food processor. And best of all, it helps ensure your scones have the perfect texture. To do this, add your dry ingredients (flour, salt, baking powder, cinnamon) to the bowl of a food processor. I set the bowl of my food processor on my kitchen scale and weigh each ingredient in.

Don’t Over-incorporate Your Butter

Pulse the dry mixture a couple of times to mix, then add cubes of cold butter and the almond paste. Carefully use the pulse button to cut in the butter. I like to pulse four times before opening the processor to stir with a rubber spatula, then pulse four more times. You want coarse meal with small visible pieces of butter—no smaller than the size of small peas, no larger than almonds.

If you don’t have a food processor, a pastry cutter works great. You can also use your fingers to break up the butter into smaller pieces. If you choose this method, chill your flour mixture afterward to solidify the butter.

Avoid Overmixing

Dump the flour mixture into a large bowl or large mixing bowl.

In a small bowl, combine the liquid ingredients: cream, almond extract, and egg. Pour the wet ingredients into the dry mixture and stir gently with a fork or Danish whisk. Stir just until combined. The less you stir, the more tender the texture—overmixing develops gluten, which makes tough scones.

---

Shaping Almond Cream Scones

To shape your scone dough, start by dumping it onto a lightly floured surface or work surface. The dough should be very scraggly and may not stick together. You may have some dry bits of flour at the bottom of the mixing bowl and that’s just fine! Divide the dough in half. Use your hands to gently bring each pile of dough together into a rough circle or round disk about 8 inches across.

At this point, I like to dust the top of the scone dough with excess flour so it doesn’t stick to my sharp knife. Then, using a sharp knife or pie divider, cut the disk into six large, or eight regular-sized pieces. Try to cut even slices so they will bake more evenly. Arrange the scones on prepared baking sheets (or a lined baking sheet with parchment paper or a silicone mat), leaving about 2 inches between each.

PRO TIP: We use a pie divider to ensure that our scones are cut into equal slices. Especially if you plan to offer your scones at market, this method helps to create consistency in sizing as well as baking time.

---

Baking Almond Cream Scones

Scones can be baked right away at 400 degrees F for 18–22 minutes. They should be golden brown and set on top. For even baking, rotate the cookie sheet halfway through the bake time. An instant-read thermometer should register 200°F when done.

Or freeze your cold dough for best results. Place the cut scones on a sheet tray, cover with plastic wrap, and freeze until solid. Then transfer to an airtight container or freezer-safe bag. Bake straight from frozen at 400 degrees F for 20–25 minutes.

Cool baked scones on a wire rack before glazing. Brush the top of the scones with an almond glaze using a pastry brush or add a sprinkle of turbinado sugar or white sugar for a sparkling finish.

---

Final Thoughts

Once you start baking scones, you’ll want to make them again and again. You’ll start experimenting with different flavors—chocolate chips, lemon juice, sour cream, Greek yogurt, or even coconut oil. You might even pull out a scone pan or ice cream scoop next time to shape them differently. The possibilities are endless.

This almond scone recipe is so adaptable, just feel free to add different fruit combinations or try different spices. Whether you’re making tender almond scones for the past weekend, for afternoon tea, or simply as part of your collection of easy recipes, they’ll quickly become a favorite.

More Scone Recipes

---