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Almond Scones

Tender Almond Scones filled with almond paste or marzipan pair deliciously with a morning cappuccino or an afternoon tea. The flavor of these scones is so simple yet supremely satisfying.
Almond scones on a serving plateThese Almond Scones have been a family favorite since the first time I made them. And they really are no more difficult than making basic buttermilk scones with just a couple of extra steps. The recipe calls for store-bought almond paste for simplicity, but you can always make your own. It’s really easy and takes just 5 minutes.

Almond scones on a serving plateRyan loves anything almond. And his love is quite contagious because I was never really into almond that much (*gasp*), but these days I’m the one ordering the almond milk tea and the almond croissants. It was his love for almond that led me to discover so many delicious almond recipes, like these almond scones, and counting.

How to Make Almond Scones

Almond scones dry ingredients and added butter cubesOriginally, I made these scones with half all-purpose flour and half white whole wheat flour. I was going through a phase where I tried to incorporate whole wheat in pretty much anything I can. They were good, but all-purpose flour yields much more tender scones. So all-purpose is what we’re gonna use today.

Adding wet ingredients to make almond scone batterYou can use a pastry blender to cut the butter into the flour, or simply use the tip of your fingers to rub the butter in. I use my fingers so I don’t have to wash another piece of tool. Work quickly so you don’t melt the butter, but make sure to get them small enough, about pea and bean size. Fold in the liquid ingredients until a shaggy dough forms.

Adding almond paste filling to almond scone doughHere comes the fun part, you get to roll out the dough into a sheet. Spread the chopped almond paste over the dough and roll it up into a log as you would a cinnamon roll. Pat the log down to scone thickness, about 1”, before cutting it up into 8 scones and prep them for baking.

Unbaked and baked almond scones on a baking sheetI always use my insulated baking sheet for scones because they bake at high temperature and this baking sheet keeps the bottom from getting scorched. Brush a bit of reserved egg wash over the scones, add some sliced almonds on top and sprinkle granulated sugar for a little sparkle. You could also use turbinado sugar for even bigger sparkle. Bake, cool and enjoy them warm!

Breaking open an almond scone

Love Almond? Try These

If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

Almond scones on a serving plateThis recipe was originally published on 12/20/2014. The recipe has been updated to reflect a few improvements. The post has also been updated with extra tips and process photos to help you in the kitchen.

Almond scones on a serving plate

Almond Scones

Tender Almond Scones filled with almond paste or marzipan pair deliciously with a morning cappuccino or an afternoon tea. The flavor of these scones is so simple yet supremely satisfying.
5 from 9 votes
Print Rate
Course: Bread, Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 49 minutes
Servings: 8 scones
Calories: 261kcal
Author: Trang


  • 2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 4 oz unsalted butter (cubed & cold)
  • 1 large egg
  • 3/4 cup buttermilk (or enough to fill 1 cup including the egg)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 7 oz almond paste (store-bought or homemade)
  • 2 tablespoon sliced almond
  • Extra sugar for sprinkling


  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Chop up the almond paste into small chips, store in a bowl and set aside.
  • In a measuring cup, add egg and buttermilk to fill 1 cup. Add vanilla and almond extract, and beat to combine. Set aside.
  • Add flour, sugar, salt, baking soda and baking powder to a medium mixing bowl and mix with a whisk to combine. Toss the cubed butter in the flour mixture and work it into the flour with the tip of your fingers until about large pea size.
  • Make a well in the middle of the flour mixture and pour in the liquid mixture set aside earlier, reserving about 2 tablespoons to use as egg wash. Fold with a spatula or wooden spoon until a wet dough forms.
  • Turn the dough out onto a well-floured board, pat the dough out to about 1/2” thick and fold it over itself. Do this a few times to create layers. Shape into a rectangle.
  • With a rolling pin, roll the dough out to about 1/4” thick and 12” - 14” long. Sprinkle the chopped almond paste evenly over the dough. Roll the dough into a log starting at the long edge. Then pat it down to about 1” thick. Cut into 8 triangles.
  • Place the scones on the prepared baking sheet, brush the top and sides with the reserved egg wash, sprinkle with some sliced almonds and a little bit of granulate sugar for shine.
  • Bake for 21-22 minutes until golden brown.
  • Let cool completely on a wire rack.


  • You can use half whole wheat flour or white whole wheat flour in this recipe. Just note that all-purpose flour will yield the most tender scones.
  • Marzipan can also be used as the filling. But since marzipan is a lot sweeter, reduce the sugar in the recipe to 1/4 cup.
  • Homemade Almond Paste can be used as the filling in this recipe. One batch of homemade almond paste will yield about 6.5 oz, which is slightly less than what the recipe calls for but is completely fine.


Serving: 75g | Calories: 261kcal
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!

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>These tender Almond Scones are made with buttermilk and stuffed with a homemade almond paste filling. They're prefect with tea or coffee. #wildwildwhisk #scones

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  1. Gabriella Sacchetti
    March 22, 2020 /

    5 stars
    Excellent. So happy we tried the recipe. I doubled the recipe and baked the first 8 scones for 22 min (I think it was a bit much, at least my oven) so I baked the second batch for about 18 min and I feel they were perfect.

    The almond taste is lovely, and overall, the scones are not too sweet. I made my own almond paste (following your recipe) and found the flavour really great; first time I’ve ever made- definitely not like marzipan.

    Tip #1 for readers: be sure to chill scones in fridge at least 30 min in fridge.

    Tip #2 for readers: brush tops with egg white wash. Then toss almonds with a 1-2 tsp white sugar and very little egg white. The almonds will have a great sheen and taste. Sprinkle in too before baking

    • Trang
      March 23, 2020 /

      Thanks for all the tips, Gabriella. I’m happy to hear you enjoyed these, they’re def one of our favorites as well!

  2. Shannon
    January 8, 2020 /

    I love marzipan and I love scones. This recipe is quick and delicious. But it’s more like a biscuit than the dense, flaky scone I expected.

  3. Doreen
    December 24, 2019 /

    Can these be frozen, and reheated? I want to make as a gift ahead of time. Thanks!

    • Trang
      December 25, 2019 /

      You can freeze the unbaked dough and bake it the day before at the same oven temperature but increase the bake time by 2 mins when bake from frozen. Or freeze the baked scones and then thaw and reheat in the oven at 350F for a bout 5-10 mins before serving.

  4. Nan
    November 6, 2019 /

    I’m prepping to make them for the umpteenth time. They are always great and everyone loves them. Easy recipe to follow. Can’t wait till they are done. Thanks so much!

    • Trang
      November 6, 2019 /

      Thanks Nan! These are one of our favorites too, so happy you love them 🙂

  5. mary
    September 27, 2019 /

    5 stars
    Made these for the first time this morning. they could be an award winner!. I sent the butter and almond paste (both, but individually) through the greater in the food processor, and did all my mixing in there as well. Worked well, and was so easy! Rave reviews on these!

    • Trang
      September 29, 2019 /

      Thanks Mary for the feedback! I’m so happy you enjoyed these 🙂

  6. Jane
    May 25, 2019 /

    5 stars
    I have been dying to make these but didn’t have any almond paste on hand. Around here, we can’t just go to a store and pick some up – I’ve never found any and trust me I’ve checked! Even the baking supply store doesn’t sell it…they try to pass marzipan off as almond paste. These days I just make my own and its so easy. Just use 1 1/2 cups ground almonds, 1 1/2 cups powdered sugar, 1 egg white and 1 tsp of almond extract. Just stir until mostly combined and then knead until a ball forms. Roll into a log, wrap in plastic wrap and chill for at least one hour. That will make just under 14 oz of almond paste – enough for two batches of these incredible scones! They were definitely a bit more work than your average scone but they are soo worth the effort. I may or may not have had 2 already before they had a chance to completely cool lol. Since I have half my almond paste left I can’t wait to make these again!

  7. Sharon
    April 28, 2019 /

    5 stars
    Second time making this recipe.
    They are absolutely delicious!
    Thank you!

    • Trang
      April 29, 2019 /

      Thank you Sharon! So glad you enjoy these, one of my favorite scones too 🙂

  8. Nancy
    April 14, 2019 /

    5 stars
    I’ve made these several times and they are consistently awesome! The recipe is easy to understand and follow. I can whip them together in under twenty minutes and I am neither a pastry chef nor a kitchen whiz.
    A batch is cooling right now. Yum! And many thanks!!

    • Trang
      April 14, 2019 /

      Woohoo!!! These are one of my favorites and I’ve made them multiple times as well. Thank you so much for your feedback 🙂 I always aim to provide recipes that everyone can make and enjoy at home.

  9. Kenneth Orloff
    February 21, 2019 /

    5 stars

  10. Judy
    February 20, 2019 /

    I don’t understand Steps 5-7. Would you/Could you possibly add a video to demonstrate those steps? Your recipe sounds fantastic!

    • Trang
      February 21, 2019 /

      Hi Judy, I’m sorry but I don’t have the resources to create videos at this time. I hope that the updated process photos within the post will help enough. If and when I’m able to work full time on this blog, videos will certainly be something I need to learn. What exactly don’t you understand, could you be more specific? For example, in step 5, making well? folding to form the dough? Perhaps I could help explain further if I understand what you’re struggling with.

  11. Suzie
    November 29, 2018 /

    5 stars
    I’ve made these only twice and of all the scones I’ve baked (and eaten!) these are my favorite! Slightly more work than other recipes, but SO worth it! And SO much yum!

    • Trang
      November 29, 2018 /

      Yay!! Thanks Suzie, I’m so glad you enjoyed them 🙂

  12. Linda
    November 28, 2018 /

    5 stars
    I absolutely love marzipan, and did have to make my own as I didn’t have any. These were a little tricky to make, but you never would know once they came out. One of the best things I have ever baked! Love them!

    • Trang
      November 28, 2018 /

      I’m so glad you enjoy them. I love that you made your own marzipan too!

  13. Jaime
    August 22, 2018 /

    As a huge marzipan lover, I was so excited to try them.
    I just made them.
    Holy #%%&^% these were the best scones I’ve ever tasted!! Thank you for such an awesome recipe!

    • Trang
      August 23, 2018 /

      Hooray!! Thank you for your feed back Jaime, you made my day 🙂

  14. Kathy
    April 21, 2018 /

    5 stars
    I was at a coffee shop in Decorah, Iowa called Impact. They had the most awesome scones!! It was apple almond – I swear I tasted almond paste in there. Since the workers at the coffee shop didn’t make them, I think a company called Waving Grains did. I decided to find a recipe that at least came close. I think your recipe does but will use all purpose flour and no wheat. I will add chopped apples and a bit of cinnamon on top of the almond paste. They also used raw very coarse sugar and almonds on top.
    Your recipe should be a good one!! Thanks for sharing it!

    • Trang
      April 21, 2018 /

      Oh wow apple almond scones sound really good, I think I will have to make that now. Have you seen my Apple Pie Scones? If you mix the two recipes, I think you’ll get what you’re going after. If you love apple and almond, I think you’ll love this Apple Tart with Almond Paste Filling as well. I hope you’ll enjoy the scones!! Thanks so much for stopping by.

  15. Linda Leone
    October 10, 2017 /

    Almond paste and marzipan are two different products … marzipan has alot of sugar in it … very sweet … so which one do you use? I love the flavor of almond and would like to try this recipe … but these are expensive ingredients and want to get the right one. Thanks so much!

    • Trang
      October 10, 2017 /

      My apology for the confusion. My ingredient of choice is always almond paste because it is less sweet. I used store bought almond paste for this particular recipe, Odense brand, you can get at Target or regular grocery store. I agree with ya on the price, if you want to try making your own paste you can see the recipe in this Apple Tart post. The homemade version will be wetter, so you may not be able to slice it. You could spread it on or try freezing the paste and see if you can slice it then.

  16. Manali @ CookWithManali
    December 27, 2014 /

    This looks wonderful! I pinned this as soon as I saw the pictures! Lately I have been obsessed with scones and this recipe I must try!

    • December 28, 2014 /

      Thank Manali! Hope you had a wonderful holidays and Happy New Year (soon!) to you and your family!

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