Almond Scones Recipe

This almond scones recipe is always a success and unlike some other scone recipes, these almond scones still taste moist even after they have cooled off.

In 45 minutes - or less - you can make a batch of these scones. They are light, buttery, and delicious.

If you cannot find some almond meal - NOT almond flour - you can make your own by putting some raw almonds in a blender or using a hand chopper. You can try looking for almond meal in your grocery store in the gluten free item section. Health food stores or those which specialized in gluten free item should also carry this item. I buy mine at Trader Joe's or/and online.

Note: Nuts can go rancid and for this reason I keep my almond meal in the freezer.

After making a batch of these almond scones, would you please consider coming back and leaving a review.

Almond scones ~ Read others' comments and reviews.

Almond Scones Recipe: Ingredients

2 cups all-purpose flour

1/2 cup almond meal

1/2 teaspoon salt

1 teaspoon baking powder

1/3 cup sugar

1 egg - beaten

4 tablespoons butter - cold

1 cup heavy cream

1 teaspoon almond extract

Glaze

1 cup powdered sugar

1/4 teaspoon ground nutmeg

1/2 teaspoon almond extract

3 tablespoons milk

Note: A great place to buy spices in bulk is Frontier. This is where I get mine.

Almond Scones: Method

Combine the flour, almond meal, sugar, baking powder, and salt and mix with a whisk. Add the cold butter cut into little chunks. You can either blend the butter in the flour mixture by hand or you can use a pastry blender - this method is easier. When your butter and flour mixture is well blended, it will resemble coarse sand.

Make a well and pour the egg, cream and almond extract, mix with a fork until combined.

Drop by spoonful unto a greased cookie sheet.

Bake at 350 degrees for about 18 to 20 minutes or until the edges are nice and golden.

Makes a dozen.

In order to make the glaze: In a small bowl - using a whisk - combine the powdered sugar, milk, nutmeg and almond extract. Pour about 1 tablespoon of glaze per scone.