Easy Almond Cream Scones

Did you know you can make easy, bakery-style almond cream scones at home? They are soft, flakey, subtly sweet, tender, and baked with simple ingredients. This recipe is perfect to use for a snack, breakfast, brunch or neighbor treat. I have even taken them to gatherings as a dessert!

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Fluffy and tender scones

You might think of a scone as a heavy, dense, or dry bakery treat. This recipe is very simple but always results in a perfectly soft, fluffy and flavorful scone. Every time I make this recipe it disappears quickly!

Flavor variations:

This scone recipe is really basic and you might already have all the ingredients you need on hand! To slightly change the flavor of these scones, you can just make a few small changes. Here are some variations I have tried:

1. Citrus cream scones: Make the recipe the same except you can switch out the almond extract for lemon extract (same amount). I also added the zest of one small orange into the dough, a heaping teaspoon. Add zest and lemon extract into the glaze as well.
2. Raspberry cream scones: Make the recipe the same except you can swap the almond extract for lemon extract (same amount). Add the zest of one small orange (about a heaping teaspoon) Add 1/2 cup raspberries gently torn in half and folded into the dry ingredients. Very carefully stir in the cream and extract and fold just until it comes together so you don’t mash the raspberries. Bake 25 minutes.

Ingredient list for Easy Almond Cream Scones:

• 2 3/4 Cups All purpose flour
• 1/4 Cup Sugar
• 1 Tablespoon Baking Powder
• 1 Teaspoon salt
• 1 2/3 Cup Heavy Cream
• 2 Teaspoons Almond extract

Almond glaze

• 1 Cup Powdered sugar
• 1-2 Tablespoons Milk
• 1 Teaspoon Vanilla or almond extract
• 3 Tablespoons Sliced almonds

Tips for making Easy Almond Cream Scones:

• Mix dry ingredients together first. Then add extract to the cream. Carefully pour cream into dry ingredients and mix just until the ingredients have come together. We want the dough to be fluffy and not dense or mashed together.
• Do not knead the dough, simply turn onto a lightly floured surface and cut in half. Then gently pat down into a 5-6″ disc. Use a sharp knife to cut disc into 8 even triangles.
• Be sure not to overcook the scones. You want to pull them when they are lightly golden on top so they stay nice and soft, tender and fluffy.
• When you are mixing your glaze, if it is too runny, add a little extra powdered sugar. You can make it thick if you want to leave drizzle lines on the scone, or even dip the top of the scone into the glaze and let it set before serving.
• For extra delicious flavor, toast the almonds before adding them to the scones.

Kitchen favorites:

Can these scones be made ahead?

You can definitely make this recipe ahead of time. Allow the scones to fully cool, and do not add glaze. Place scones in a gallon ziplock bag and freeze up to 3 months. When you are ready to use them, pull them out of the bag and allow them to come to room temperature. Glaze the day you are ready to serve them! You can speed up thawing by warming in the microwave a little at a time until warm.

Get Creative

Get creative with the shape of this cream scone. We made this recipe into really cute little baby boo ghosts but cutting the scone with a heart cutter, then cutting the heart in half and curving the “tail” slightly. You can use pink and black gel for the eyes, smile and blush pots. Allow time to set and dry before serving or stacking. *Bake time and temp are the same.

Treat packaging we love to use for these scones:

Similar recipes you might enjoy:

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Delicious Double Chocolate Muffins

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