Almond Scones Recipes

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ALMOND SCONES



Almond Scones image

Great with a cup of tea or coffee for a snack, but equally at home on the breakfast or brunch table.

Provided by FlemishMinx

Categories     Scones

Time 30m

Yield 16 serving(s)

Number Of Ingredients 12

1/2 cup ground almonds
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
4 tablespoons cold unsalted butter, in cubes
1/3 cup milk
1/3 cup plain yogurt
1 egg, beaten
1 teaspoon almond extract
powdered sugar, for dusting (optional)

Steps:

  • Pre-heat oven to 350°F.
  • In a large bowl, mix all the dry ingredients (powdered almonds through sugar).
  • Add the butter cubes, and massage them into the dry ingredients with your hands until you can no longer discern them; the mixture should look crumbly/sandy.
  • Add all remaining ingredients (EXCEPT powdered sugar), mixing with a wooden spoon until they are completely incorporated, but do not over-mix.
  • Divide the dough into 2 balls; it will be sticky but use a bit of additional flour to work.
  • One at a time, lay each ball on a well-floured surface; sprinkle the top with flour, then flatten with your (well-floured) hands into a circle about 8 to 10 inches and 1 to 2 inches thick.
  • Cut each circle into 8 wedges and place on a non-stick bake sheet (use a spatula if needed to facilitate the transfer).
  • Bake for 12 to 15 minutes, until the scones are puffed and golden in color.
  • If desired, dust with powdered sugar when cooled.

Nutrition Facts : Calories 127.6, Fat 5.2, SaturatedFat 2.3, Cholesterol 22.2, Sodium 167.3, Carbohydrate 17.3, Fiber 0.8, Sugar 4.6, Protein 3

DRIED CHERRY ALMOND SCONES



Dried Cherry Almond Scones image

Provided by Anne Burrell

Categories     side-dish

Time 43m

Yield 6 scones

Number Of Ingredients 15

3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 lemon, zested
Pinch salt
1/2 teaspoon ground cinnamon
1 1/2 sticks cold butter, cut into pea size pieces
1 cup dried cherries
1/2 cup toasted sliced almonds
1/2 cup heavy cream
Turbinado sugar, for garnishing
Honey Butter, recipe follows
1/2 pint cold heavy cream
2 tablespoons honey
1 orange, zested

Steps:

  • Preheat oven to 375 degrees F.
  • In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
  • Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.
  • In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.

SIMPLE SCONES



Simple Scones image

Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.

Provided by Ben S.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1 large egg

Steps:

  • Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  • In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
  • In a small bowl, whisk sour cream and egg until smooth.
  • Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  • Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g

AWESOME ALMOND SCONES



Awesome Almond Scones image

I have no idea where I got this recipe, but it is awesome! I love almond in anything and they go together quickly.

Provided by Snicklefritzie

Categories     Scones

Time 38m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter, chilled and coarsely chopped
3 tablespoons almond paste, broken into pieces
3/4 cup chopped almonds
1 egg
1 egg yolk
2/3 cup cream
2 tablespoons cream

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.

Nutrition Facts : Calories 269.2, Fat 17.2, SaturatedFat 7.5, Cholesterol 64.2, Sodium 158.8, Carbohydrate 24.4, Fiber 1.8, Sugar 6, Protein 5.6

ALMOND SCONES



Almond Scones image

Traditional scones with a lovely almond flavour! Lovely with a cup of tea. (it is the one on the right!)

Provided by emmafitz1996

Time 10m

Yield Serves 12

Number Of Ingredients 0

Steps:

  • Pre-heat the oven to 180 fan and line a tray with baking paper.
  • Add the flour, almonds, salt and butter into a bowl and rub until it resembles breadcrumbs.
  • Mix in the sugar. Pour in almost all the milk and all the almond extract until you have a dough.
  • Turn the dough out onto a lightly floured work surface and cut into 12 using a cookie cutter.
  • Put the scones on the tray and glaze with left over milk and cook for 10-15 minutes.
  • Serve with a cup of tea!

ALMOND, APPLE CINNAMON SCONES



Almond, Apple Cinnamon Scones image

I especially enjoy these scrumptious scones--bursting with apples, cinnamon and almonds--on a rainy afternoon with a cup of tea. Because they're made with yogurt and no butter, they're a good fit for everyone's palates. Hope you enjoy them, too!

Provided by Sabrina De Paulo

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 8

Number Of Ingredients 15

2 cups all-purpose flour
⅓ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons shortening, chilled
2 apple - peeled, cored, and chopped
1 egg, lightly beaten
½ cup plain yogurt
1 tablespoon milk
1 ½ teaspoons almond extract
1 tablespoon milk
1 egg, lightly beaten
2 tablespoons cinnamon sugar
¼ cup sliced almonds

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. Stir in the chopped apples.
  • Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth. Stir the egg mixture into the flour mixture just until blended. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick. Cut dough into 8 wedges, and place on prepared baking sheet.
  • To make the scone topping, whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg mixture. Sprinkle each scone with cinnamon sugar and almonds.
  • Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven and cool on a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 42.1 g, Cholesterol 47.7 mg, Fat 13 g, Fiber 2 g, Protein 6.4 g, SaturatedFat 3.2 g, Sodium 243.1 mg, Sugar 13.4 g

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