Almond Scones

Get ready to elevate your breakfast or teatime experience with these delightful almond scones! In this recipe, I’ll show you how to create these melt-in-your-mouth treats from scratch using just a few simple ingredients. The star of the show is, of course, the almonds, which add a wonderful crunch and depth of flavor. Paired with the buttery richness of the scone dough, it’s a match made in heaven. These almond scones are perfect for a leisurely weekend breakfast, a lavish brunch, or a cozy afternoon tea. Enjoy them on their own, or serve with a dollop of clotted cream and your favorite jam. So grab your apron, preheat your oven, and let’s bake a batch of these delicious goodies together!

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Get ready to elevate your breakfast or teatime experience with these delightful almond scones!

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Scones

In a large mixing bowl, combine the flour, baking powder, and sugar. Add the cubed butter and rub it into the dry ingredients using your fingertips until the mixture looks like fine breadcrumbs. Pour in the milk and honey, then mix gently with a rubber spatula until a dough begins to form. Fold in the chopped almonds. For drop scones, simply scoop the dough into 10 portions onto your baking sheet and chill. If you prefer traditional wedge-shaped scones, shape the dough into a large round, cut it into triangles, and chill before baking.

Almond Crumble

In a food processor, cream the butter and sugar. Add the flour and pulse to combine. Add the sliced almonds and pulse briefly. Transfer to a bowl, mix in the chopped whole almonds (80g), then spread onto a baking tray. Keep at room temperature until ready to use.

Topping

Lightly beat the egg whites with a whisk until frothy. Flatten each scone, then brush with the egg wash. For the topping, combine some of the crumble with the remaining chopped almonds (80g). Add enough reserved egg wash to bring the mixture together. Top each scone with the egg white-almond mixture.