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