Bruno Albouze Almond Scones
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Almond Scones

Yields10 ServingsPrep Time35 minsCook Time25 minsTotal Time1 hrRating


 150 g All-purpose flour
 150 g Pastry flour
 15 g Baking powder
 70 g Butter, cubed
 70 g Sugar
 20 g Honey
 160 g Milk
 80 g Whole almonds, chopped
Almond Crumble
 100 g Butter, soften
 80 g Sugar
 90 g Flour
 80 g Sliced almonds
 80 g Whole almonds, chopped
 80 g Whole almonds, roughly chopped
Egg Wash
 90 g Egg whites (3)



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.

Bruno Albouze Scones


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.

Bruno Albouze Crumble


Preheat oven to 350ºF/180ºC. For a more even result, scones can be baked using greased pastry rings. Bake for about 25 minutes. Enjoy!

Bruno Albouze Baked Scones

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