Almond Buttermilk Scones
Indulge in the perfect balance of nutty richness and tender flakiness with these Almond Buttermilk Scones. Crafted with sliced almonds for a delightful crunch and a subtle hint of almond extract, these scones are irresistibly fragrant and buttery. The use of buttermilk ensures a moist, tender crumb, while cold butter is key to achieving those coveted flaky layers. Topped with a dusting of turbinado sugar for a caramelized crunch, they’re baked to golden perfection in just 20 minutes. Whether served warm with a dollop of jam or simply enjoyed on their own, these scones make an elegant addition to breakfast, brunch, or afternoon tea. Perfectly easy to whip up in less than an hour, this recipe is bound to become your go-to for impressing guests or treating yourself to a bakery-quality delight.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 2.5 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Cold unsalted butter
- 0.5 cups Sliced almonds
- 0.75 cups Buttermilk
- 0.5 teaspoons Almond extract
- 2 tablespoons Heavy cream
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Be sure to leave visible bits of butter, as they help create flaky layers.
Stir in the sliced almonds, ensuring they are evenly distributed throughout the dry mixture.
In a small bowl or liquid measuring cup, whisk together the buttermilk and almond extract.
Pour the wet mixture into the dry ingredients. Use a fork or spatula to gently mix the ingredients until they just come together into a rough, shaggy dough. Avoid overmixing.
Transfer the dough onto a lightly floured surface and gently knead it 3–4 times to bring it together. Pat the dough into a round disk about 1 inch thick.
Using a knife or bench scraper, cut the disk into 8 equal triangles. Place the triangles on the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with the heavy cream and sprinkle with turbinado sugar if desired.
Bake in the preheated oven for 18–20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm or room temperature, with butter, jam, or your favorite spread.
Nutrition Facts
Calories |
2577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2840 mg | 123% | |
| Total Carbohydrate | 273.9 g | 100% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 74.5 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 472 mg | 36% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
