Best Almond-Crumb Scones Recipe
There are some recipes for baked goods that are extra impressive, thanks to their delightful taste and dazzling aesthetics. These almond-crumb scones certainly fit that description. Subtle and nuanced flavors fit into an elegant scone topped with a delicate almond crumble. Recipe developer and food photographer Eric Ngo of FrenchietheToast has spent years perfecting the art and science of pastry. Ngo's tagline, "Bringing pro baking to your home kitchen," is the perfect indication of his capacity to take a complex recipe and break it down for the average home baker.
Ngo categorizes these almond-crumb scones as a beginner level pastry recipe, so set aside any fears, and grab an apron. Scones are the perfect warm treat to prepare when you want something mildly sweet for a little treat or are having guests over for brunch. Thanks to the addition of almonds, this scone recipe provides enhanced flavor and texture. Ngo remarks, "Scones are usually served as brunch or afternoon tea." So put the kettle on once you remove the scones from the oven, and you'll be ready to serve them in style.
Gather the ingredients to prepare almond-crumb scones
Gather the ingredients to whip up a batch of these impressive scones. For the dough, you'll need flour and baking powder to help it rise properly. Butter is the ideal component to create dough that has a rich flavor and tender consistency. It will also be used for the crumble topping to add moisture to the dry ingredients. Next, a bit of white sugar is used for the dough — you'll notice it isn't a large amount, so the sweetness remains subtle — and raw cane sugar provides texture for the crumble. Some milk keeps the scone dough nice and moist so that it doesn't dry out when baking. Although Ngo hasn't tried substitutions, he expects almond milk would be a successful alternative.
Chopped almonds are the perfect element to add a nutty flavor and crunch to the scone dough and crumble topping. Be sure to choose raw almonds and avoid almonds with added salt. Finally, Ngo recommends sprinkling some powdered sugar over the top of the scones after they are baked. You'll get a bit of extra sweetness and a decidedly appealing scone!
Mix the flour, baking powder, butter, almonds, and sugar in a stand mixer with the paddle attachment
Start off by setting up a stand mixer with the paddle attachment to mix the ingredients for your almond-crumb scone dough. Add the flour, baking powder, ¼ cup of butter, half of the chopped almonds, and the white sugar into the mixing bowl. Mix the contents on medium speed for two minutes to combine everything uniformly. Then, move on to the next step.
Add the milk, and keep mixing on medium speed to form the dough
Next, you'll need to add some moisture to bind the ingredients together to make dough that can be shaped. A third of a cup of milk does the trick, and Ngo recommends using dairy or almond milk. Pour the milk into the stand mixer bowl, and keep mixing the contents on medium speed for an additional two minutes. The dough should come together with no more visible streaks of flour.
Flatten the dough between a piece of parchment paper, and place it in the freezer
To simplify handling the dough, Ngo flattens the dough between parchment paper and sticks it in the freezer for 15 minutes. He explains, "The parchment paper is used [so] that the dough doesn't stick to one's hands." As for flattening the dough, he notes, "I am using a rolling pin, but it isn't mandatory." Alternatively, he recommends utilizing the palm of your hand to get the dough nice and flat.
Mix the almond crumble ingredients in a bowl, and flatten the mixture between parchment paper to chill in the freezer
While the dough is chilling in the freezer, it's time to make the almond crumble. Add the remaining chopped almonds and 1 tablespoon each of flour, raw cane sugar, and butter to a small bowl. Using your fingers, mix the ingredients together until they are well incorporated and evenly distributed.
With the same technique you used for the dough, flatten the almond crumble mixture between parchment paper, and chill it in the freezer for 10 minutes.
Cut out the scones with a cake ring, and top them with the almond crumble
Meanwhile, preheat your oven to 350 F so that it is ready for the scones. Remove the dough from the freezer, and unfold the parchment paper. Ngo recommends using a cake ring to cut out each scone, however, you can use a thin rimmed glass in a pinch.
Next, remove the flattened almond crumble from the freezer as well. Ngo notes, "You have the option of cutting the almond crumble with a ring or crumbling it directly on the scone, depending on the desired visual." If you're seeking perfection, you might want to opt for the ring, but if aesthetics aren't a priority, crumbling the topping over the scones by hand will be just as delicious.
Bake the scones, and let them cool a bit before serving warm
Once the scones are all topped with the almond crumble and the oven has reached the right temperature, it's time to bake them. Place the scones on a tray, and pop it in the oven for 18 minutes. They will puff up and become golden when they are ready.
Remove them from the oven, and let them cool down for five minutes, then serve them warm. Follow Ngo's advice, and add some powdered sugar or try "serving them with jam and clotted cream." There you have it — fresh bakery-quality scones ready to enjoy in your own kitchen!
- 1 cup + 1 tablespoon flour, divided
- ½ teaspoon baking powder
- ¼ cup + 1 tablespoon butter, divided
- ⅓ cup chopped almonds, divided
- 3 tablespoons white sugar
- ⅓ cup milk
- 1 tablespoon raw cane sugar
- powdered sugar, for serving
- Add 1 cup of flour, the baking powder, ¼ cup of butter, half of the chopped almonds, and the white sugar into the bowl of a stand mixer. Mix the contents on medium speed for 2 minutes using the paddle attachment.
- Add the milk, and mix for another 2 minutes on medium speed.
- Flatten the dough between a folded piece of parchment paper.
- Chill the dough in the freezer for 15 minutes.
- For the almond crumble, add 1 tablespoon of flour, the raw cane sugar, butter, and the remaining chopped almonds to a small bowl. Mix the ingredients with your fingers until they all come together.
- Flatten the almond crumble in between a folded piece of parchment paper.
- Chill the almond crumble in the freezer for 10 minutes.
- Preheat the oven to 350 F.
- Take the dough out of the freezer, and use a cake ring to cut out individual scones.
- Top the scones with some almond crumble, either by sprinkling it on by hand or cutting it with a cake ring.
- Bake the scones in the preheated oven for 18 minutes.
- Allow the scones to cool down for 5 minutes, then serve them warm with a sprinkle of powdered sugar, if desired.
| Calories per Serving | 189 |
| Total Fat | 10.7 g |
| Saturated Fat | 5.0 g |
| Trans Fat | 0.3 g |
| Cholesterol | 20.1 mg |
| Total Carbohydrates | 20.8 g |
| Dietary Fiber | 1.2 g |
| Total Sugars | 7.1 g |
| Sodium | 28.5 mg |
| Protein | 3.4 g |
