Toasted Almond Scones

There have been whole almonds sitting in my pantry since baking the Christmas Stollen, just waiting to be made into something fun. This scone recipe is one of my favorite quick indulgences, and the shaped dough freezes well for lots of future treats.

I adapted my previous scone recipe to have a stronger almond flavor, and to bake toasted almonds inside the dough instead of placing sliced almonds on top.

I like how these adjustments turned out. I also made them slightly less unhealthy by replacing cream with milk and cutting the serving size in half (slicing 16 small wedges instead of 8 large).

toasted almond scones

Toasted Almond Scones

Ingredients

  • 63 grams chopped toasted almonds, cooled
  • 183 grams finely-milled hard white wheat flour, well-chilled
  • 183 grams finely-milled soft white wheat flour, well-chilled
  • 65 grams white granulated sugar
  • 3/4 teaspoon salt
  • 4 1/2 teaspoons baking powder
  • 73 grams unsalted butter, cut into slices and squares, well-chilled
  • 73 grams shortening, in medium chunks, well-chilled
  • 1 large egg
  • 164 grams milk
  • 1 1/2 teaspoons almond extract
  • half-and-half and demerara sugar for topping

Instructions

  1. Preheat the oven to 425°.
  2. Grease or line a baking sheet.
  3. Stir together the chilled flours, sugar, salt, almonds, and baking powder in a medium bowl.
  4. Add the chilled butter and shortening chunks and toss with fingers to coat. Using a pastry blender, cut up the pieces into the flour. The texture will range from coarse meal to peanut-sized.
  5. In a separate bowl, whisk together the half-and-half, egg, and almond extract.
  6. Add the wet ingredients to the flour mixture. Using a rubber spatula, start folding together the wet and dry mixtures lightly, about 5 to 8 strokes. It won’t be fully combined.
  7. Dump the mixture onto the counter and pull together lightly. Pat into a rectangle, then using a bench scraper fold the rectangle in half. Repeat the patting and folding 2 or 3 more times. I didn’t need additional flour on the counter for this process.
  8. Pat the dough into two disks, 1/2- to 3/4- inch thick. Using the bench scraper, cut each disk into 8 wedges and place on greased or lined baking sheet. If some are getting frozen for later baking, place them on a separate sheet and freeze at this point, without adding toppings.
  9. Brush the scones with half-and-half and sprinkle with demerara sugar.
  10. Bake for 12-15 minutes, or until they start to lightly brown.

To bake the frozen scones, remove from freezer while oven is preheating and brush with half-and-half and sprinkle with sugar before baking. Add a couple of extra minutes to baking time.

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