Buttery almond scones

Ground almond replaces part of the flour in the dough, which changes not only the flavour but also the structure: due to the almond's oil content, the scone becomes more crumbly, with a 'shorter' dough. The flaked almonds toasting on top add a crunchy texture. An elegant, festive scone.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
Total Time 55 mins
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine Hungarian (Modern)

Ingredients

Equipment Needed

  • Mixing bowl
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts

Instructions

1

Proof the yeast in the sugary milk.

Tip: Wait 10 minutes.
2

Rub the flour with the butter. Mix in the ground almonds.

Tip: Due to almond oiliness, less butter would suffice, but we aim for rich flavour.
3

Add remaining wet ingredients. Knead together.

Tip: Don't overknead, almond oil might separate.
4

Prove for 1 hour.

Tip: In a warm place.
5

Roll out, fold, rest.

Tip: The usual.
6

Stamp out, glaze with egg, press flaked almonds into the top. Bake at 180°C for 20-25 minutes.

Tip: Flaked almonds brown quickly, watch them!
7

Allow to cool.

Tip: Best when cold.

Recipe FAQ

Can I use unblanched almonds?
For grinding yes, it will be more rustic. For the top, flaked blanched (skinless) almonds look nicer and have better texture.

Ingredients

  • 500 g Wheat flour
  • 1 tsp Salt
  • 200 g Cold butter
  • 150 g Sour cream
  • 25 g Fresh yeast
  • 1 tsp Sugar
  • 100 ml Lukewarm milk
  • 1 pc Egg
  • 100 g Ground almonds
  • 50 g Flaked almonds
  • 1 pc Egg (for glazing)