Almond Scones

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Tonight, I decided to play around with my base scone recipe, and the results were stunning. Instead of my usual vanilla extract, I swapped in almond extract and folded in a generous handful of sliced almonds.

To give them that bakery-style finish, I brushed the tops with an egg white wash before topping them with a sprinkle of turbinado sugar and even more chopped almonds. I have to say, these are easily some of the prettiest (and tastiest!) scones I’ve ever made.

Almond Scone Recipe

Ingredients

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tbsp sugar

1/2 cup butter, one stick

1 egg, separated

1 1/2 tsp Almond Extract

3/4 cup heavy cream

Turbinado and Demerara for topping

1/4 cup chopped almonds

Method

Combine the first 5 ingredients.

Cut in 1 stick of butter.

The best method is freezing the butter and then grating it using a box or flat grater.

Blend them into the butter using your fingers to incorporate.

Add 1/2 cup of sliced almonds

Next, combine the following ingredients and add to the flour-

1 egg yolk, saving the egg white for the glaze

1 1/2 tsp Almond Extract

3/4 cup heavy cream

Using a large spoon, stir the dough ingredients until the dough is moistened and holds together.

Line a baking sheet with parchment paper or a Silpat mat.

Scrape the dough onto the floured parchment using your hands or a rolling pin, and shape the dough into a square or rectangle that is 3/4" thick.

Using a knife, cut the scones into the size scones you want. You can shape in a circle and cut into wedges or use a scone pan.

I pop the tray of scones in the freezer for about 10 minutes.

Pre-heat the oven to 375˚. Some recipes say 425˚ but 375˚ works for me,

Brush the tops of the scones with the egg white and sprinkle with raw sugar and the chopped almonds

Bake 18 to 20 minutes.