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Almond scone served
Fresh, soft almond scone for breakfast

Almond Scones

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
The secret to the perfect British scone is the 'short' (crumbly) texture, halfway between cake and bread. The essence is cold butter and quick crumbling of flour, preventing excessive gluten formation so dough stays soft and layered, not elastic. The noble taste and crunch of almonds elevate this afternoon tea classic to a higher level.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Large mixing bowl
  • Baking sheet with parchment paper
  • Knife or biscuit cutter

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nuts

Instructions

1 ✓

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Tip: Hot oven immediately activates baking powder and steam, making scone tall.
2 ✓

Mix flour, sugar, baking powder, and salt in a bowl.

Tip: Mixing dry ingredients ensures baking powder reaches everywhere.
3 ✓

Add cold butter and quickly rub into flour with fingertips until you get texture like wet sand or breadcrumbs.

Tip: Important that butter stays cold! Small butter bits create steam during baking, making dough airy (physical leavening).
4 ✓

Mix egg with milk and vanilla, then pour into crumb mixture. Add most of the almonds (leave a little for top).

5 ✓

Toss quickly just until dough comes together. Do not knead!

Tip: Excess kneading activates gluten, making dough rubbery and hard instead of crumbly.
6 ✓

Turn onto floured surface, pat into approx 1 inch thick disc with hands. Cut wedges (like cake) or punch with cutter.

Tip: If using cutter, don't twist, just press firm, otherwise you 'seal' dough edge and it won't rise nicely.
7 ✓

Place on sheet, brush tops with little milk, sprinkle remaining almonds. Bake 15-20 mins until golden brown.

8 ✓

Cool on rack a few mins, serve warm.

Tip: Scone is best fresh, butter and jam melt best on warm dough.

Recipe FAQ

Why is the scone hard and chewy?
You kneaded the dough too long. For scones, "less is more": just combine the dough!
It didn't rise nicely, stayed flat.
Either your baking powder was old, or oven wasn't hot enough. Heat shock is needed for rise.

Ingredients

  • 2 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 2.5 tsp Baking Powder
  • 1 pinch Salt
  • 1 stick (4 oz) Cold Butter (cubed)
  • 2/3 cup Cold Milk
  • 1 large Egg
  • 1/2 cup Sliced Almonds
  • 1 tsp Vanilla Extract