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Almond Scones

Almond Scones There are many recipes for delicious scone available, but often include an overload of butter or other fats. This recipe, making one dozen scones, calls for only 4 Tbsp of butter. It also calls for a higher protein content with its 6 Tbsp of ground almonds.

Makes 12 scones.


  • 1/2 c almonds, blanched and slivered or 6 Tbsp almond meal
  • 2 c all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 c sugar
  • 4 Tbsp butter, very cold, cut into small pieces
  • 1/3 c milk
  • 1/3 c buttermilk
  • 1 egg, beaten
  • 1 tsp almond extract
  • powdered sugar for garnish


  1. Preheat the oven to 350 degrees F. Place the almonds in a food processor and process until they are a fine crumb. Add the remaining dry ingredients and pulse a few times to mix. Add the butter and process until incorporated well.
  2. With the food processor on, add the wet ingredients through the feed tube. Continue to mix, just until it all comes together and forms a ball. Do not over-mix! The dough will be a little sticky when you remove it from the food processor; place on floured board or wax paper and shape into 1? thick rectangle. Cut into 12 scones.
  3. Place the scones on a buttered cookie sheet and bake in the center of the oven for about 25 minutes. Cool on a rack. When cool, dust with powdered sugar.

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