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Almond Scones

Almond Scones
Here's a quick and easy recipe for Almond Scones. Prep time from start to finish is 30 minutes! They're great with a cup of hot coffee.

Submitted by: Ethan from Moorhead, Minnesota
Yield: 16 small scones


  • 1/2 cup almonds, blanched and slivered
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup sugar
  • 4 tablespoons butter, very cold, cut into small pieces
  • 1/3 cup milk
  • 1/3 cup buttermilk
  • 1 egg
  • for garnish, powdered sugar
  • 1/2 teaspoon salt

Preparation Instructions:

You'll need a food processor that can hold 11 cups for this recipe.

Place the almonds into a food processor and process until they are a fine crumb. Add the remaining dry ingredients and pulse a few times to mix. Add the butter and process until incorporated well.

Now, with the food processor on, add the wet ingredients through the feed tube. Continue to mix, just until it all comes together and forms a ball. Do not overmix!

The dough will be a little sticky when you remove it from the food processor, so I just toss the whole ball into my flour bin and coat it lightly.

Next, divide it into 2 balls. Flatten each ball into a disk, about 8-10 inches in diameter and 1-2 inches thick. Take a long bladed knife and cut the circles into 8 even wedges. A pizza cutter works well too.

Use a silicone baking mat (Silpat) to keep the scones from sticking to the baking sheet. Place the 16 pieces on the mat on a cookie sheet.

Bake in a 350 degree oven for 12-15 minutes. Dust with powdered sugar once cooled.

Based on 10 reviews

Customer Reviews


In my review above, I did not give this 5 stars. I said it was not good.


Yikes! Nope! Positive things first, the turbinado sugar on top had a nice crunch and the scones rose nicely they actually had a decent crumb. But, oh my…idk, wtf?? The dough was like thick, drippy pancake batter. No way could I have put that in my flour bin I put the flour in a bowl to dust it. It was nearly impossible to cut even with floured knife. The color was a sickly pale milky shade. (Maybe could have brushed with egg wash or something). Worst of all though, srsly, no flavor to speak of. I am using them as a vehicle to get a ton of jam into my mouth though. Hats of to all you guys who had such spectacular results. You have definitely shamed me on this one!

Monica S

Today I used this recipe, wanted to impress my family and guess what? I cooked it in my multicooker (I have Redmond RMC M90), its soooo delicious! Looks fluffy, tastes nice! Thanks! Will make it again.

Magnolia Z

I want to ask if is posible to do the recipe with pecans. Thank you

Kellie H

Very flavorful. Better the next day. Would be good with some dried cherries mixed in the batter. You can also scoop straight from the bowl with a cookie scoop and bake as a drop scone.

Cynthia S

Very good! I mixed it manually. Also, used 2/3 cup white whole wheat flour, and I sprinkled sliced almonds and sugar on top before baking. Dough is really sticky. Next time, I will add a little more flour or almonds, and will be careful not to bake it too long. Great almond flavor!

Martin K

Incredibly airy, these are definitely worth a go.

Try using 1cup wheat with 1cup spelt flour for a delicious, fibre and mineral-rich take on these delicious scones. Just be careful not to over-mix the dough lest you break the fragile gluten bonds.

Miguel M

Best Scone recipe I have found! I get raves with it!!! My second batch I altered the sugar level by 1/3 and added as much maple syrup. YUM! Thank you VERY much.

chantal m

This recipe is fantastic! I topped these scones off with a lemon glaze (powdered sugar, vanilla extract, grated lemon peel, fresh lemon juice) and the resulting flavor was amazing. I will definitely be making these again!

Dawn B

These scones are absolutely delicious!!! I would add that the individual balls will be closer to 6 inches and 1 inch thick.
I’ll be making these a lot!

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