Make Ahead

Almond Scones

December  5, 2010
Photo by James Ransom
Author Notes

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

Test Kitchen Notes

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. —The Editors

  • 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
In This Recipe
  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.
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