SWEET ALMOND SCONES – Soft and fluffy scones filled with bits of sweet almond paste and icing drizzled over top. They are the perfect breakfast treat!
Sweet Almond Scones are a tasty little breakfast treat. They are super quick to make and they’re always a crowd pleaser.
I especially love to make these scones when I have company. They’re great to make up ahead of time and then serve along side any simple breakfast to dress it up.
These scones will keep well for a few days in an air tight container, although they never last very long at my house.
The icing on the top is optional. If you’re wanting something a little less sweet you can always leave it off.
Here’s what you need to make Sweet Almond Scones…
- Flour
- Sugar
- Baking powder
- Salt
- Butter
- Almond paste
- Milk
- Almond extract
- Egg
- Powdered sugar
- Water
Sweet Almond Scones
SWEET ALMOND SCONES - Soft and fluffy scones filled with bits of sweet almond paste and icing drizzled over top. They are the perfect breakfast treat!
Ingredients
- 2 cups flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter, sticks work best
- 1/3 cup almond paste, diced
- 1/2 cup milk
- 1 1/4 teaspoon almond extract, divided
- 1 egg, beaten
- 1 cup powdered sugar
- 2-3 tablespoons water
Instructions
- Place measured butter in the freezer to chill.
- Preheat oven to convection bake 400 (or bake 425 if you dont have a convection oven).
- Line cookie sheet with parchment paper.
- In a medium bowl whisk together the flour, sugar, baking powder and salt.
- Remove butter from freezer and grate with a cheese grater; add to flour mixture and stir.
- Add almond paste, careful to seperate the pieces so they can be coated with flour.
- In a small bowl combine the milk, 1/4 teaspoon almond extract and beaten egg; add to flour mixture until just moistened.
- On floured surface knead until incorporated, careful not to overmix.
- Divide the dough in half, shape each half into disk-shape about 5 inches wide.
- Cut each disk into 6 wedges; place on cookie sheet seperating by at least 1 inch.
- Convection bake for 10-15 minutes, until light golden brown.
- Cool 10 mintues.
- While scones are cooling whisk together the powdered sugar, 1 teaspoon almond extract and enough water to make an icing.
- Transfer the icing to a plastic bag, cut one corner (about the size of a pin), and drizzle the icing over the scones.
- Serve immediately, store in an airtight container.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 220Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 183mgCarbohydrates: 33gFiber: 1gSugar: 16gProtein: 4g
Nutritional information is provided as a courtesy and is only an estimate.
Don’t miss out on new recipes:
More Breakfast Recipes
Orange Cranberry Scones
Orange and cranberry combine beautifully in these soft and flavorful scones. They're perfect for a quick and delicious breakfast treat.
Buttermilk Biscuits
These biscuits are soft, buttery perfection. You won't believe how quick and easy they are to make.
Tomato and Bacon Quiche Florentine
A pastry tart filled with a savory custard, fresh tomatoes, crispy bacon and spinach. This simple and delicious quiche will make you feel like you're eating at your favorite small town cafe.
Double Chocolate Belgian Waffles
These simple, yet decadent chocolate waffles are topped with fresh whipped cream and berries. They're soft, delicious and sure to brighten your morning.
Ham & Cheese Egg Cups
Muffin-sized egg cups filled with ham, cheese and veggies. These delicious creations are perfect for a high protein, on-the-go breakfast.
Sweet Almond Scones
Soft and fluffy scones filled with bits of sweet almond paste and icing drizzled over top. They are the perfect breakfast treat!
Blueberry Cream Cheese Muffins
Delectable muffins baked with fresh blueberries and a sweet cream cheese filling. They're quick, simple and perfect for breakfast or brunch.
Recipe source: adapted from The Convection Oven Cookbook
Leave a Reply