Almond Croissant Scones
Almond Croissant Scones
Ingredients
For the Scones
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cubed
- 3/4 cup milk, cold
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Frangipane
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 cup almond flour
- 1/2 teaspoon almond extract
For Topping
- 1/4 cup flaked almonds
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon almond extract
Instructions
- 1
In a large bowl, combine the dry ingredients for the scones: all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt.
⏱️ 2 min
- 2
Add the cold, cubed butter to the dry mixture. Using your hands, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
⏱️ 5 min
- 3
In a separate small bowl, combine the wet ingredients for the scones: cold milk, vanilla extract, and 1/2 teaspoon almond extract.
⏱️ 1 min
- 4
Pour the wet ingredients into the dry ingredients. Briefly knead the mixture by hand until a cohesive dough forms. Do not overmix.
⏱️ 3 min
- 5
In a bowl, cream together the softened butter and 1/4 cup granulated sugar for the frangipane until light and fluffy.
⏱️ 3 min
- 6
Add the egg to the frangipane mixture and mix until well combined.
⏱️ 1 min
- 7
Stir in the almond flour and 1/2 teaspoon almond extract until the frangipane mixture is smooth.
⏱️ 2 min
- 8
On a lightly floured surface, roll out the scone dough into a rectangular shape, approximately 12x8 inches.
⏱️ 2 min
- 9
Spread half of the prepared frangipane evenly over one half of the dough rectangle.
⏱️ 1 min
- 10
Fold the un-frangipane-covered half of the dough over the frangipane-covered half.
⏱️ 1 min
- 11
Gently roll out the folded dough again into a rectangle, approximately 10x7 inches.
⏱️ 2 min
- 12
Spread the remaining half of the frangipane over one half of this new dough rectangle. Fold the dough in half once more.
⏱️ 2 min
- 13
Roll out the dough one last time to form a slightly thicker rectangle or square, about 8x8 inches. Cut the dough into 9 equal square-shaped scones.
⏱️ 3 min
- 14
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 180
- 15
Place the cut scones onto the prepared baking sheet. Dollop additional frangipane (about 1 teaspoon per scone) on top of each scone.
⏱️ 2 min
- 16
Sprinkle flaked almonds generously over the top of each scone.
⏱️ 1 min
- 17
Bake the scones for 20-25 minutes, or until golden brown and cooked through. Remove the baked scones from the oven and let them cool slightly on the baking sheet.
⏱️ 25 min•🌡️ 180
- 18
While the scones are still warm, prepare the glaze by whisking together the powdered sugar, 2 tablespoons milk, and 1/4 teaspoon almond extract in a small bowl until smooth.
⏱️ 2 min
- 19
Drizzle the glaze over the warm scones. Serve and enjoy the Almond Croissant Scones.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Almond Croissant Scones
For the Scones
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cubed
- 3/4 cup milk, cold
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Frangipane
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 cup almond flour
- 1/2 teaspoon almond extract
For Topping
- 1/4 cup flaked almonds
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon almond extract
Instructions
- 1
In a large bowl, combine the dry ingredients for the scones: all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt.
⏱️ 2 min - 2
Add the cold, cubed butter to the dry mixture. Using your hands, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
⏱️ 5 min - 3
In a separate small bowl, combine the wet ingredients for the scones: cold milk, vanilla extract, and 1/2 teaspoon almond extract.
⏱️ 1 min - 4
Pour the wet ingredients into the dry ingredients. Briefly knead the mixture by hand until a cohesive dough forms. Do not overmix.
⏱️ 3 min - 5
In a bowl, cream together the softened butter and 1/4 cup granulated sugar for the frangipane until light and fluffy.
⏱️ 3 min - 6
Add the egg to the frangipane mixture and mix until well combined.
⏱️ 1 min - 7
Stir in the almond flour and 1/2 teaspoon almond extract until the frangipane mixture is smooth.
⏱️ 2 min - 8
On a lightly floured surface, roll out the scone dough into a rectangular shape, approximately 12x8 inches.
⏱️ 2 min - 9
Spread half of the prepared frangipane evenly over one half of the dough rectangle.
⏱️ 1 min - 10
Fold the un-frangipane-covered half of the dough over the frangipane-covered half.
⏱️ 1 min - 11
Gently roll out the folded dough again into a rectangle, approximately 10x7 inches.
⏱️ 2 min - 12
Spread the remaining half of the frangipane over one half of this new dough rectangle. Fold the dough in half once more.
⏱️ 2 min - 13
Roll out the dough one last time to form a slightly thicker rectangle or square, about 8x8 inches. Cut the dough into 9 equal square-shaped scones.
⏱️ 3 min - 14
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 180 - 15
Place the cut scones onto the prepared baking sheet. Dollop additional frangipane (about 1 teaspoon per scone) on top of each scone.
⏱️ 2 min - 16
Sprinkle flaked almonds generously over the top of each scone.
⏱️ 1 min - 17
Bake the scones for 20-25 minutes, or until golden brown and cooked through. Remove the baked scones from the oven and let them cool slightly on the baking sheet.
⏱️ 25 min•🌡️ 180 - 18
While the scones are still warm, prepare the glaze by whisking together the powdered sugar, 2 tablespoons milk, and 1/4 teaspoon almond extract in a small bowl until smooth.
⏱️ 2 min - 19
Drizzle the glaze over the warm scones. Serve and enjoy the Almond Croissant Scones.
⏱️ 1 min