Almond Scones

By • December 5, 2010 • 11 Comments



Author Notes: Tip: if the almond paste is canned, remove it from the can and freeze it before grating.Judith Rae

Food52 Review: WHO: Judith Rae is a Food52er who eats almond scones for breakfast.
WHAT: The most almond-y almond scones you've ever had, thanks to a special trick.
HOW: Cut your butter into your dry ingredients; grate frozen almond paste into the batter; mix in buttermilk and egg; pat out the dough; cut into scones; bake.
WHY WE LOVE IT: We love how deep the almond flavor is in these scones; that grated almond paste adds a depth we're not used to in our morning baked goods. These would be just as awesome for breakfast as for an afternoon tea -- or, if we're being honest here, with whipped cream for dessert.
A&M

Makes 10 to 12

  • 3 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 4 ounces butter, cold, cut into small pieces
  • 7 ounces almond paste, frozen
  • 1 cup buttermilk
  • 1 teaspoon almond extract
  • 1 egg
  • 1 egg, mixed with 1 teaspoon cold water
  • Coarse sugar
  • Chopped or sliced almonds
  1. Prehead oven to 400° F and line a baking sheet with parchment paper.
  2. Using a stand mixer, cut butter into dry ingredients.
  3. Grate frozen almond paste with large-hole side of 4-sided grater and stir into flour mixture.
  4. Mix buttermilk, almond extract, and egg and add to flour mixture, stirring until just mixed.
  5. Turn out onto floured surface and knead gently until just smooth.
  6. Pat down to 3/4-inch thickness and cut into 2 1/2 inch rounds.
  7. Brush rounds with egg and water mixture, then sprinkle with sugar and almonds.
  8. Bake at 400°F until golden brown, around 18 minutes.
  9. Cool scones on a rack.

Comments (11) Questions (0)

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10 days ago Monica M

I recently made these and they were very tasty, with that slightly chewy center, deep almond flavor, and the nice extra crunch on top. I adore all baked goods made with almond paste so I was very happy to find this recipe and get to make and taste them. Thanks for sharing!

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about 1 month ago mstv

I made these this morning - didn't have a biscuit cutter or good substitute so I just (for a half recipe) patted it into a circle and cut into wedges. Served them with butter and homemade Seville orange marmalade but they were quite delicious by themselves. I think it would be fun to try with coconut oil (solid) instead of butter. They don't have that much butter for the amount of flour (b/c of the almond paste). Moist and buttery. We have 2 leftover - will reheat tomorrow and see how they are the 2nd day. I think they will keep nicely b/c of the almond paste.

New_years_kitchen_hlc_only

2 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Excellent recipe. Made them yesterday afternoon to use instead of a standard biscuit for strawberry shortcake. I made my own almond paste and did not bother to freeze and grate it; I just worked it in with the butter, using my food processor. Added a touch of vanilla just because.
This made 14 medium-sized scones; I patted about a third of the dough into a small disk and cut it into 6 wedges, which I baked close to one another to make them rise more. (I put the disk on the parchment on the baking sheet, then cut the dough and gently pull each wedge out about an inch, leaving about an inch between the wedges.) The sliced almonds on top are a nice touch!
The remaining dough I patted into a larger disc, cut into 8 wedges, which I froze, separating them on a large baking sheet and freezing individually before wrapping and bagging for later use. ;o)

Chimney_swift

3 months ago BananaBoat

I really don't need another scone recipe, but this looks too good. When I get access to some almond paste, I will definitely be trying them out!

New_years_kitchen_hlc_only

3 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Congratulations! I'm seriously thinking about making these for our strawberry shortcake this Sunday. I always keep almond paste on hand; many of the recipes on the "Odense" brand package years ago recommended that you grate it. (I make my own. Food52 should run an article on just that topic - and make almond paste a contest theme!) ;o)

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3 months ago arcane54

Do tell us how to make our own almond paste, AntoniaJames! these scones might be just the thing to make me do it!

Food52

3 months ago Manhattan Tart

You're really going to mention that you make your own almond paste and then hold out on us? I would LOVE that recipe -- especially since I'm sure it's done in the Cuisinart!

New_years_kitchen_hlc_only

3 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Well, I don't mean to withhold anything. I suggested that Food52 should run this as a column, but since they have not responded, I assume they're not interested, so here goes:

I've tried several different recipes for almond paste over the years, including ones made with confectioners' sugar (which give the paste a funny taste, due to the cornstarch or other anti-caking agents in it), and ones made with corn syrup (an ingredient I don't always have on hand). Of the various formulas I've tried, this is the best, in my experience: http://www.simplysogood... There may be a better one out there, but this one is so good, I have had no reason to look further.
I store it in smaller logs than the author of that blog, and immediately freeze that which I'm not using, due to the raw egg white in it.

I use the blanched slivered almonds from Trader Joe's (most convenient for me) and of course, as you suggest, it's made in the Cuisinart. Depending only the intended use, I sometimes add other extracts, e.g., lemon or fiore di Sicilia or, occasionally, my rum-based homemade vanilla extract. I'll be posting a recipe soon that incorporates both the paste and ideas for the variations. Stay tuned.
Hope this helps! ;o)

Food52

2 months ago Manhattan Tart

Bless your sweet heart for posting the link; the recipe looks so simple. Can't wait to make it. I agree wholeheartedly w/ SimplySoGood on both fronts: purchased almond paste is ALWAYS hard as a rock and ALWAYS ridiculously expensive -- even when purchased at my favorite restaurant supply store. This will be a life-saver. Many thanks! Can't wait to see your post that uses this!

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about 2 years ago (]Celia[)

Made these for brunch yesterday along with two other kinds of scones, and these were by far the favorite. The warmth of the almond paste is lovely. Can't wait to make another batch - maybe this time with dried cherries?

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over 3 years ago Judith Rae

I forgot to say that this is our very favorite holiday breakfast.