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.
These 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.
Ryan 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
Originally, 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.
You 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.
Here 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.
I 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!
Love Almond? Try These
- Marzipan Filled Rugelach
- Apple Tart with Almond Paste Filling
- Almond Shortbread Cookies
- Almond Pancakes
- Mini Almond Pluot Pie
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!
This 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.
- 2 cup all-purpose flour (274 g)
- 1/3 cup granulated sugar (66 g)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder (13 g)
- 4 oz unsalted butter (cubed & cold, 113 g)
- 1 large egg
- 3/4 cup buttermilk (180 g 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, 198 g)
- 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.
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