- 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.
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.
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)
Shopping List (0)
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
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)