Go Back

Almond Cream Scones

5 from 3 votes
Print Recipe Pin Recipe
Servings 8

Ingredients
  

For the Scones

  • 600 grams all-purpose flour
  • 2 tbs baking powder
  • 1 tsp salt
  • 12 tbsp cold butter cut into small pieces
  • 300 grams almond paste
  • 2 eggs
  • 2 cups cold heavy cream
  • 1 tsp almond extract

For the Glaze

  • 1 cup powdered sugar
  • 2 tbsp cup milk or cold whole milk
  • ½ tsp almond extract
  • Optional: sliced almonds for garnish

Instructions
 

  • Preheat oven to 400°F. Line two cookie sheets with parchment paper or a silicone mat.
  • In a food processor, pulse together the flour, salt, and baking powder. Add the cold butter and almond paste. Pulse until the mixture resembles coarse crumbs with visible pieces of butter.
  • In a separate bowl, whisk together the egg, cream, and almond extract.
  • Add the wet ingredients to the dry mixture and stir with a fork or rubber spatula until just combined. Do not overmix.
  • Turn the scone dough onto a lightly floured surface. Divide the dough in half. Shape each half into a rough circle, about 8 inches wide. Cut into 6 wedges with a sharp knife.
  • Arrange wedges on prepared baking sheets, six on each. Press a small handful of sliced almonds onto the top of each scone if using. For best results, place in the freezer for at least an hour before baking. You can bake them right away, but they will spread a bit.
  • Scones can be baked straight from the freezer. Bake one pan at a time in the lower thirds of the oven for 18–22 minutes, or until golden brown. Transfer to a wire rack.
  • While cooling, whisk glaze ingredients in a small bowl. Drizzle over the top of the scones. Make sure to enjoy at least one while still warm!