Almond Scones

Get ready to elevate your breakfast or teatime experience with these delightful almond scones! With a tender crumb and a hint of nuttiness, these scones are the perfect balance of sweetness and richness. Imagine biting into a warm scone, topped with crunchy almond crumble. In this recipe, I will show you how to create these melt-in-your-mouth scones from scratch, using only a few simple ingredients. The star of the show is, of course, the almonds, which add a wonderful crunch and depth of flavor to the scones. Pair that with the buttery richness of the scone dough, and you have a match made in heaven. These almond scones are perfect for a leisurely weekend breakfast, a lavish brunch, or a cozy afternoon tea. They are versatile enough to be enjoyed on their own or with a dollop of clotted cream and your favorite jam. Whether you are a seasoned baker or a novice in the kitchen, this recipe is sure to impress your friends and family. So if you're ready to take your baking skills to the next level and indulge in a truly decadent treat, watch my video for the step-by-step instructions on how to make these irresistible almond scones. Get your apron on, preheat your oven, and let's bake up a batch of these delicious goodies together!

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Dough

In a large pastry bowl, rub cubed butter into flour, along with baking powder, and sugar. Add milk and honey; mix with a rubber spatula. Incorporate chopped almonds. Scoop out into 10 portions, and chill. Scones can also be shaped into a large round, cut into triangles and baked.

Almond Crumble

In a food processor, cream butter with sugar first, then add flour. Add sliced almonds; give a couple of pulses to combine. Throw in chopped whole almonds (80g) and mix to combine. Spread out crumble onto a baking tray; leave at room temp until ready to use.

Topping

Slightly beat egg whites with a whisk. Meanwhile, flatten each scone, egg wash and top with crumble. Mix some of the crumble with remaining egg whites and the chopped almonds left (80g). Add more egg whites if necessary. Top scones with the egg whites-almond mixture. Refrigerate scones for up to 3 days, or freeze for a few weeks.