This recipe was simply born out of the realization that while I usually have these almond ingredients on hand, I tend not to put them all together in one recipe. And I thought, why not? The result is a very scrumptious almond scone that is just slightly sweet from the almond paste and the granulated sugar. If you think you might prefer a sweeter scone, simply add 1 ounce more of each of those two ingredients.
For a less intense almond scone, substitute vanilla extract for the almond extract, use regular milk, and use less or no almond paste. Adding chocolate chips instead of almond paste cubes would also be a good substitute and adding some coconut flavor and shredded coconut would make them almond joy scones! The sconeabilities are endless! (Sorry I couldn’t resist!)
extremely almond scones (makes 6, adapted from here)
1 and 1/3 cup all-purpose flour
1/2 cup almond flour, fine
2 Tablespoons sugar, plus more for sprinkling
1/2 teaspoon coarse sea salt
1 and 1/2 teaspoon baking powder
1/2 cup unsalted butter, extremely cold
1 teaspoon almond extract
1/4 cup almond milk, plus more for brushing on before baking
3/4 cup Marcona almonds
5 ounces almond paste, cut up into small cubes
Sift the flours, sugar, salt, and baking powder together into a bowl and stir with a whisk several times to disperse ingredients in flour until thoroughly mixed.
Cut up butter into very small cubes, putting back in fridge if needed. You can get other ingredients together and prepare them at this time. Lightly beat the egg with the extract and almond milk in a small bowl.
Add the butter to the flour mixture and lightly use cold fingers to mix into the flour.
Add the egg/extract/milk mixture and stir together until dough comes together and clumps together when pressed.
Fold in the almonds and almond paste until both are well mixed into the dough.
Pat it down into a 6-inch disc that is about 3/4″ thick. With a sharp knife, divide into 6 wedges like cutting pie slices. Separate each of them by pulling away slightly from where you cut them, so that there is about 1/2″ gap between each scone.
Freeze them for about 30 minutes before baking for best results.
Heat oven to 425 degrees F. and move rack to upper part of oven.
Transfer to a parchment lined baking sheet, keeping them in the same arrangement as when you first cut them.
Brush lightly with more almond milk and sprinkle lightly with more sugar on top if desired.
Bake for about 22 minutes or until desired brownness is reached. Make sure scones appear to be all the way baked through when viewed from the side, separated from the other edges.
Can be stored covered tightly at room temperature for several days. To reheat in oven, bake in a 350 degrees F. oven for about 10 minutes.
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