Lately, I’ve been dreaming about different breakfast items to make. We are a HUGE breakfast family! But, I wanted something different other than the traditional muffin, eggs, potatoes, bacon sort of thing. So why not SCONES!! I wanted to try something different than the traditional blueberry scone–although, I am such a fan! So here came vanilla almond scones! This vanilla almond scone recipe makes about 6 triangle scones. The scones are thick and cake like, and pair WONDERFULLY with this homemade lemon curd recipe! The combination of the tart lemon of the curd and the vanilla almond in the scones tastes like magic in your mouth. Really.. I could have eaten all of them! My family said the same thing. Also, this is a no-rise recipe! You don’t need to let the dough rise for hours and hours! It will be ready to eat in about an hour!
If you’re nervous about making scones, don’t be! They are surprisingly very easy to make!
What Equipment do I need for Vanilla Almond Scones?
There is no mixer needed for these vanilla almond scones! I bet you probably have all of the needed tools already in your cabinets. The only odd-ball tool would be a pastry cutter to cut in the butter, but to be totally honest… You don’t need it for this unless you want it. You can use a fork or your hands in this recipe. I personally think using my hands is easier than a fork. The choice is yours!
You will need:
- A pastry cutter (optional)
- A whisk
- 1 large bowl and 1 medium bowl
- Sharp knife for cutting dough in triangles
- Cookie sheet and parchment paper
Why do I need to keep the butter, eggs, and cream cold?
The key to flakey scones is the COLD ingredients! When butter, eggs, and cream become warm it causes the baked good to spread more. We want our vanilla almond scones to keep their nice triangular shape. Keeping the butter, eggs, and cream cold will allow them to cook in the oven and create the flakey texture of a scone. This is the same for pie crusts. My suggestion is to cube the butter then put it back in the fridge until you are ready to use it. Also be sure to keep the egg and cream in the fridge until you are ready to add them into your bowl.
What does “Cutting in the Butter” mean?
When adding in butter to any other recipe it is normally room temperature or melted. Therefore, it is easy to mix in. However, since we need to add cold butter to this scone recipe, we need to do what’s called “cut in the butter”. This sounds super fancy and high-tech, but it really means breaking up the butter as you mix it in with the dough at the same time. This can either be done with a pastry cutter (like this one), a fork, or your hands. If I don’t use a pastry cutter, I prefer to use my hands.
If you are using your hands, grab some of the flour mixture and butter in together and squish them. Continue to do this with all the butter pieces. Mix things around as you grab new flour and new butter. The butter will begin to break into smaller and smaller pieces. You know you are finished cutting in the butter when you have what looks like coarse crumbs.
How to Make Vanilla Almond Scones.
First, in a large bowl, mix flour, sugar, baking powder, and salt together. Once that is combined, grab your cubed and COLD butter from the fridge and cut in the butter with a fork, pastry cutter, or your hands. See the section above with how to cut in butter with your hands. Other than a pastry cutter, it is easiest to use your hands. You will know the butter is fully combined when the mixture looks like coarse crumbs.
Using a medium bowl whisk the cold cream, cold egg, and vanilla together. It is important to keep the egg and cream cold to prevent spreading. Keeping these cold will also help create that flakey texture of the scone that we love so much.
Slowly add the wet ingredients to the dry ingredients. Mix until JUST combined. If the mixture looks too crumbly and dry (it is not sticking together) and another 1TBS of cream. Add the almonds and stir in the almonds.
Turn the dough out onto a lightly floured surface, sprinkle the top of the dough with flour, and knead until most of the dough is worked through.
Pat into a 1 ½’’ circle and transfer to a parchment paper lined cookie sheet.
Cut into 6-8 triangles, depending how big you want your scones. Brush the top of the scones with heavy cream.
Then bake for 15-20 minutes until golden brown.
Let scones cool for 5-10 minutes before adding the vanilla glaze.
How do I Store Vanilla Almond Scones?
These vanilla almond scones need to be stored in an airtight container at room temp or in the fridge.
How long do Scones Keep?
Vanilla almond scones will keep fresh in an airtight container in the fridge or at room temp for about 2-3 days.
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make these vanilla almond scones. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
Coffee and Brownies,
- 2 1/4 C. flour + more for kneading
- 1/4 Cup Granulated sugar
- 1 TBS Baking powder
- 1/2 TSP Salt
- 1/2 Cup butter. Cubed and Cold
- 1/2 Cup whipping cream
- 1 TSP Vanilla extract
- 3/4 Cup sliced almonds
- 1 1/2 Cup powdered sugar
- 5 TBS milk or heavy cream + more if too thick
- 3 TBS melted butter
- For the Scones: Preheat the oven to 400' F and line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Once combined, cut in butter with a fork, pastry cutter, or your hands. Butter will be completely mixed in when the mixture resembled coarse crumbs. Set aside.
- In a medium bowl, whisk cold cream, cold eggs, and vanilla.
- Slowly add the wet ingredients to the dry ingredients. Mix until JUST combined. If the mixture looks too dry (crumbly and not sticking togther) add 1 TBS of cream.
- Add almonds and mix until fully incorporated.
- Turn dough onto a lightly floured surface, sprinkle flour on top of the dough. Knead until most of the flour is worked through the dough. Be careful not to over flour.
- Pat dough into a circle about 1/4- 1/2 inch thick. Transfer to prepared bakign sheet. Cut into 6-8 triangles.
- Bake in oven for 15-20 minutes until golden brown.
- Meanwhile, whisk all glaze ingredients together in a bowl. Add more cream, if glaze seems too thick.
- Once scones have cooled for about 5-10 minutes, add the glaze on top.
- Enjoy with coffee, tea, and lemon curd!
Egg, cream, and butter need to be kept in the fridge until ready to use.