baking · breakfast · Dessert

Glazed Almond Scones

This recipe produces small yet tasty/moist scones that almond lovers will love.

DO measure, sift and measure again for the flour. This produces a finer crumb and a lighter texture. With almond extract using the real over imitation is worth any extra cost.

Glazed Almond Scones


1/2 cup finely ground almonds

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1/3 cup granulated sugar

1/4 cup cold unsalted butter, diced

1/3 cup low-fat dairy milk

1/3 cup plain non-fat yogurt

1 large egg

1 tsp pure almond extract

For glaze –

1 cup powdered sugar

1 tsp pure almond extract

2-3 tsp low-fat dairy milk


Line a baking sheet with parchment paper.  Heat your oven to 350°. To grind the almonds whirl them in a mini food chopper or blender until finely chopped, then measure.

Measure, sift and remeasure the flour. Sift it with the baking powder, baking soda, alt and sugar into a large bowl. Stir in the almonds.

Add the diced butter and work quickly in with your fingers, until it is a fine crumb.

In a small bowl whisk the milk, yogurt, egg and almond extract together. Add it to the flour mixture and stir till worked in. Divide the dough into two equal balls.

Flour your working surface and one at a time knead each ball gently until it isn’t sticky (about 10 turns). Put each ball onto the prepared baking sheet and gently flatten into a circle of about 8″ wide. Flour a dough cutter or a butter knife and cut each into 6 wedges. Gently separate the wedges a bit.

Bake for 15 to 20 minutes, or until turning golden on top. Take out and separate the wedges gently. Let cool for 5 minutes, then glaze.

Glaze –

Mix the powdered sugar with the almond extract and enough milk to make a drizzable glaze.

Makes 12 scones.


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