RECIPE
Vanilla Almond Scones
I have many scone recipes in my recipe box, but this one is my favorite recipe for scones! This recipe is a basic scone recipe. I love this recipe because it can be changed it up. If you want to omit the slivered almonds and add a fruit or chocolate chips you can. It is a super moist scone and full of flavor. To me scones have to be moist and not dry.
Scones are always a great option for breakfast, brunch or snack. My kids loves to take them for snack at school. They always tell me their friends say they have the best lunches and snacks. One of the things I love about scones is that that they aren’t super sweet. They add a nice balance to a brunch, especially a savory brunch.
The most important thing about making scones is that the butter must be super cold, along with cold buttermilk and eggs. When they butter is super cold, it melts so much better while baking, helping to keep the scones moist and adds a little bit of butter flavor that you can taste.
I can’t wait for you to make these. They will be a huge hit whether for snack or a family Easter Brunch!! You are gonna love them!!
That’s What’s Baking In My Kitchen ????
Billie-Jo
Ingredients
- 2 cups all purpose flour spooned and leveled
- ¼ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup cold butter
- ⅔ cup cold buttermilk
- 1 cold large egg
- 1 tsp vanilla
- ½ tsp almond extract
- ½ cup slivered almonds
- Glaze-1 ½ cups sifted powdered sugar, 1 tbsp water, ½ tsp vanilla and ½ tsp almond extract
Directions
- Preheat your oven to 400 and line 2 cookie sheets with parchment paper, set the pans aside.
- In a large mixing bowl whisk together flour, sugar, baking powder and salt.
- Grate butter into the flour mixture or add small butter cubes. Using a pastry cutter, cut the butter into the flour mixture.
- In a separate bowl whisk together buttermilk, egg, vanilla and almond extract.
- Add the wet ingredients into the dry ingredients, mix until almost combined.
- Fold in the slivered almonds.
- Using a small scoop, scoop dough onto the prepared cookie sheets.
- Bake for 15 minutes or until lightly brown.
- While the scones are cooling make the glaze. Whisk all the ingredients together.
- Drizzle glaze on top of each scone.
Tips & Recommendations
You want to use super cold butter. I either stick the butter in the freezer about 30 minutes before making the scones or the day before. If it has been longer than 30 minutes, I will place the butter on the counter while I get my other ingredients together. You can sub the slivered almonds with a dried fruit or chocolate chips.
