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Almond scones on a serving plate
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4.95 from 19 votes

Almond Scones

Tender Almond Scones filled with almond paste pair perfectly with a morning coffee or an afternoon tea. These scones are soft and fluffy, with a simple yet complex flavor that is absolutely irresistible.
Prep Time20 mins
Cook Time22 mins
Total Time49 mins
Course: Bread, Breakfast
Cuisine: American, European
Servings: 8 scones
Calories: 357kcal
Author: Trang


  • 2 cup all-purpose flour 274 g
  • 1 tablespoon baking powder 13 g
  • ¼ teaspoon baking soda
  • cup granulated sugar 67 g
  • ½ teaspoon kosher salt
  • 4 oz unsalted butter cold & cubed, 113 g
  • 1 large egg
  • ⅔ - ¾ cup buttermilk or enough to fill 1 cup including the egg
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 7 oz almond paste or 1 batch of homemade almond paste
  • 2 tablespoon sliced almond
  • Extra sugar for sprinkling
  • Extra flour for rolling


  • Chop the almond paste into small chips, store in a bowl and set aside.
  • Sift flour, baking soda and baking powder into a large mixing bowl, add kosher salt and sugar, whisk to combine.
  • Add cold cubed butter to the flour mixture, work the butter into the flour with your fingertips or a pastry blender until all the butter pieces are about pea and lima bean size.
  • Add egg, buttermilk, vanilla extract and almond extract to a measuring cup to fill 1 cup, whisk to combine. Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving 2 tablespoons to use as egg wash later. Fold with a spatula or wooden spoon until a shaggy dough forms.
  • Turn the dough out onto a well-floured board, pat the dough out to about ½” 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 ¼” 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” - 1 ½” thick. Cut into 8 triangles.
  • Place the scones on a parchment-lined baking sheet and refrigerate or freeze for about 15 minutes while you preheat the oven to 400°F.
  • Before you put the scones into the oven, brush the top and sides with the reserved egg wash, sprinkle with some sliced almonds and a little bit of granulated sugar for shine.
  • Bake for 21-22 minutes until golden brown.
  • Remove from the oven and allow to cool on the baking sheet 5 - 10 minutes before transferring the scones to the wire rack to cool completely. Best served warm.



  • Use an insulated baking sheet or a lighter color baking sheet to avoid the bottom of the scones getting burned.
  • Refrigerating or freezing the scones before baking will help them keep their shape and rise taller instead of spread during the baking process.
  • This almond scone recipe yields 8 generous size scones, or you can make a dozen smaller scones. Bake the smaller scones at the same oven temperature but reduce the baking time to 15 minutes.


Serving: 108g | Calories: 357kcal