Almond Crumb Scones Recipes

ALMOND-CRUMB SCONES

Steps:

• Heat oven to 400°F. In medium bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the finely chopped almonds. Cut in 2 tablespoons butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
• In large bowl, mix 2 cups flour, 1/4 cup sugar, the baking powder and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Stir in chopped almonds. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
• Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch round on ungreased cookie sheet. Sprinkle with streusel; press lightly into dough. Cut into 8 wedges, but do not separate.
• Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

ALMOND CHIP SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. , In a small bowl, whisk 3 eggs, cream and extract; add to crumb mixture just until moistened. Gently stir in chips and almonds. Turn onto a floured surface; knead 6-8 times. , On a greased baking sheet, pat dough into a 10-1/2-in. circle, about 3/4 in. thick. Cut into eight wedges. Beat remaining egg; brush over dough. Slightly separate wedges. , Bake at 425° for 10-15 minutes or until golden brown. Serve warm.

BEST ALMOND-CRUMB SCONES RECIPE

Steps:

• Add 1 cup of flour, the baking powder, ¼ cup of butter, half of the chopped almonds, and the white sugar into the bowl of a stand mixer. Mix the contents on medium speed for 2 minutes using the paddle attachment.
• Add the milk, and mix for another 2 minutes on medium speed.
• Flatten the dough between a folded piece of parchment paper.
• Chill the dough in the freezer for 15 minutes.
• For the almond crumble, add 1 tablespoon of flour, the raw cane sugar, butter, and the remaining chopped almonds to a small bowl. Mix the ingredients with your fingers until they all come together.
• Flatten the almond crumble in between a folded piece of parchment paper.
• Chill the almond crumble in the freezer for 10 minutes.
• Preheat the oven to 350 F.
• Take the dough out of the freezer, and use a cake ring to cut out individual scones.
• Top the scones with some almond crumble, either by sprinkling it on by hand or cutting it with a cake ring.
• Bake the scones in the preheated oven for 18 minutes.
• Allow the scones to cool down for 5 minutes, then serve them warm with a sprinkle of powdered sugar, if desired.

AWESOME ALMOND SCONES

Steps:

• Preheat oven to 425 degrees.
• Line baking sheet with parchment paper and lightly spray paper with nonstick cooking spray.
• Combine flour, sugar, baking powder, salt, butter, almond paste and almonds in food processor.
• Pulse until mixture has the consistency of coarse crumbs. Put in a large bowl.
• Whisk together egg, egg yolk and 2/3 cup cream until blended. Stir the egg mixture into the flour mixture until dough just begins to hold together.
• Add dough to lightly floured surface. With lightly floured hands, pat dough to 1/2" thickness.
• Cut scones using a 2" diameter heart-shaped cookie cutter or round biscuit cutter. Gather excess dough and repeat process. Place scones 3" apart on prepared baking sheet.
• Lightly brush surface of scones with remaining 2 tablespoons of cream.
• Bake 15-20 minutes, or until puffed and golden brown.
• Remove from oven and cool on wire rack.
• Now: I add about 1/2 teaspoon of almond extract or so to my cream and egg mixture. I do not cut these with a cookie cutter and re-roll. I usually just cut them in squares and then into triangles.
• I also freeze them on a wax-paper lined sheet for several hours before baking and add about 3-4 minutes to my baking time.

ALMOND-CRUMB SCONES

Steps:

• Preheat oven to 400°F
• To make streusel topping, cut margarine or butter into remaining topping ingredients until crumbly. Set topping aside.
• For Scones, cut margarine into flour, sugar, baking powder and salt with a pastry blender in a large bowl until mixture resembles fine crumbs. Stir in almonds. Stir in egg and just enough half-and-half so dough leaves side or bowl and forms a ball.
• Turn dough onto a lightly floured surface; gently roll in flour to coat, Knead lightly 10 times. Pat or roll into a 9-inch circle on an ungreased cookie sheet. Sprinkle with topping; press lightly into dough. Cut into 8 wedges, but do not separate.
• Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

CHERRY ALMOND STREUSEL SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the cream, egg and extract; stir into crumb mixture just until moistened. Stir in cherries. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. , For streusel, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in almonds. Sprinkle over dough. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.