Slightly sweet, with a good splash of vanilla, and crunchy sliced almonds, Vanilla Almond Scones are an absolute delight. Scones quickly become everyone’s favourite, so keep this recipe close. You’ll make them over and over again.
VANILLA ALMOND SCONES
I begin to crave scones as soon as the weather starts to warm up. There is nothing I enjoy more than a hot coffee, and a freshly baked Vanilla Almond Scone. I always have my scones with some fresh fruit. Today, it was strawberries!
This past weekend, the temperature outside was so mild and the sun was shining so brightly. We had just purchased some new patio furniture and decided to start assembling and setting it up. After all, I needed a place to sit with my coffee and my scone.
Before we bought out house, we lived primarily in the city. We were as close to downtown as one can be without being in the core. Our balcony was our personal summer oasis. Sitting out there with my coffee and scone, I loved to watch the world go about its business while I relaxed in the warmth of spring, shaded by a large tree that towers well above our fourth floor balcony.
Now, it’s going to be on our newly built deck. I’m going to watch the occasional bunny or chipmunk scurry about, while listening to the cows and ducks from the farmer up the street. It’s my new happy place, and my Vanilla Almond Scones make it complete!
A SCONE RECIPE WITH VERSATILITY
For this basis of this scone, I used my Basic Scone Recipe. I wanted to make a few versions of that recipe so that I could show you how easy it is. My Basic Scone Recipe is perfect just the way it is, especially if you are looking for a simple scone that can be slathered with butter and jam.
Actually, I put butter on all of my scones before I eat them! It’s the way I was raised. Butter goes on bread, scones, and also cinnamon rolls! (But, not the cinnamon rolls with icing!)
If I’m being completely honest, I think jam belongs on almost every scone as well. I love to slice the scone in half and smear on a bit of salted butter. Next, I add a good layer of my homemade jam, and fetch that hot coffee. Depending on the time of day, I might have a little bit of sharp cheddar cheese with it. I think all of that makes for a great lunch or an afternoon snack.
HERE’S WHAT YOU WILL NEED:
- Flour – Any all-purpose flour will do just fine. I have not tested this recipe with any other types of flour.
- Butter – I used salted butter. If you’re using unsalted butter, add 1/4 teaspoon of salt to your flour and whisk it through.
- Sugar – Can you believe there’s only three tablespoons of sugar in this recipe? It’s just the right amount of sweetness.
- Baking Powder – Quite a lot, like in most scones, to get that rise.
- Egg – Just one egg, but if you want a more golden, brown top, whisk one egg yolk with a tablespoon of water. Brush the tops with a pastry brush before baking.
- Milk – This is the liquid that binds it all together.
- Vanilla Extract – One whole tablespoon, which is a lot, but it works perfectly!
- Sliced Almonds – One cup is all you need. 3/4 cup for the batter and 1/4 cup for the topping.
HOW TO MAKE VANILLA ALMOND SCONES:
This really couldn’t be easier! Preheat oven to 400 degrees. Prepare a baking sheet with a silicone baking mat or parchment paper. Starting with the dry ingredients and butter first, add the flour, sugar, baking powder, and butter, to a mixing bowl. Use a hand-held mixer to beat the butter into the dry ingredients until the combined ingredients resemble course sand. Add 3/4 cup of almonds and mix them through with a spatula.
Next, in a separate bowl, whisk together the egg, milk, and vanilla extract. Pour into the butter and flour mixture and fold together. Don’t overmix – the dough will form quite quickly and shouldn’t be one complete, perfectly round ball of dough.
Turn the dough out onto a lightly floured surface. Use your hands to push the dough together, gathering up the bits into a mound. Sprinkle the top lightly with flour and push the dough into a round shape about 1 inch thick. Use a knife to cut the dough into 8 wedges. Transfer those to the baking sheet.
Use a pastry brush to dust off any excess flour. Top scones with sanding sugar, if using. (I did not for this particular scone.) And you can brush with the egg mixture if you want a deep golden colour. (Again, I did not.) Doing so will help the sliced almonds stick better though. Sprinkle over the remaining almonds.
Bake for 10-12 minutes depending on your oven, until the top is just slightly golden in colour. Remove from oven and transfer to a wire cooling rack immediately. Now, wasn’t that easy? You can dig in while they’re still warm too!
Vanilla Almond Scones
- 1 2/3 cups all purpose flour
- 3 tablespoons salted butter, softened
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1 large egg
- 1/2 cup milk
- 1 tablespoon vanilla extract
- 1 cup sliced almonds
- Preheat oven to 400 degrees. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper. Set aside.
- Add the flour, sugar, baking powder, and butter, to a mixing bowl. Use a hand-held mixer to beat the butter into the dry ingredients until the combined ingredients resemble course sand. Set aside.
- Add 3/4 cup of the almonds and stir into the mixture with a spatula.
- Next, in a separate bowl, whisk together the egg, milk, and vanilla extract.
- Pour in the milk and egg mixture into the butter and flour mixture. Use a spatula to fold ingredients together. Don't overmix – the dough will form quite quickly and shouldn't be one complete, perfectly round ball of dough.
- Turn the dough out onto a lightly floured surface. Use your hands to push the dough together, gathering up the bits into a mound. Next, sprinkle the top lightly with a little flour and push the dough down into a round shape about 1 inch thick.
- Use a large knife to cut the dough into 8 wedges and transfer the wedges to the baking sheet with about an inch of space in between each wedge.
- Use a pastry brush to lightly dust off any excess flour. Top with remaining almonds.
- Bake for 10-12 minutes depending on your oven, until the top is just slightly golden in colour.
- Remove from oven and transfer to a wire cooling rack immediately.