I have to admit, I’m a bit of a scone snob. I’ve had my fair share of dry, crumbly scones that just fall apart when you try to take a bite. However, this recipe for Berry Almond Scones is different. They’re moist and fluffy, with just the right amount of sweetness.
Who can resist scones? Traditionally connected with England, Ireland, and Scotland, these quick snacks have become popular all over the world. They’re easy to make and can be enjoyed at any time of the day.
I find it interesting that scones were initially made with oats. They used to be large and round, scored into four or six triangles, and griddle-baked over an open fire. The round of dough was then cut into wedges and the scones were baked individually, buttered, and eaten with honey or jam.
The modern scone is a descendant of these early versions. However, instead of being made with oats, they’re usually made with flour, baking powder, butter, milk, and sugar. Instead of being griddle-baked, they’re usually baked in the oven.
One of my favorite things about scones is that they can be enjoyed plain or embellished with all sorts of flavors. That’s what I love about this recipe for Berry Almond Scones; they’re packed with fresh berries and just the right amount of almond extract, giving them a delicious taste that’s hard to resist.
I like to serve these scones with a dollop of clotted cream and a pot of tea, but they’re also great on their own or with a simple cup of coffee. I love to have them for breakfast when my sweet tooth calls for something unique — honestly, if I could have them for breakfast every day, I would! I promise, grandma would approve of these!Print
Berry Almond Scones
Make your breakfast (or lunch, or dinner!) sweeter with these Berry Almond Scones filled with fresh berries and perfected with a hint of almond extract.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: Serves 8
- Category: Breakfast
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, plus more for dusting
- 1/2 cup plus 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon grated orange zest
- 1/4 cup sliced almonds
- 1/2 cup (1 stick) unsalted butter, cold, cut into small cubes, plus 1 tablespoon unsalted butter, melted
- 1 cup fresh or frozen mixed berries, thawed if frozen
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, mix the heavy cream, sour cream, and vanilla.
- In a large bowl, whisk together the ﬂour, 1/2 cup of the sugar, the baking powder, baking soda, salt, orange zest, and almonds. Add the cubed butter to the ﬂour mixture and toss to coat.
- Add the cream mixture to the ﬂour mixture and mix until combined.
- Dust a work surface with ﬂour. Place the dough on the work surface and knead six to eight times.
- Roll the dough out to a 12-inch square.
- Take the top and bottom of the dough and fold toward the center into three equal layers, like a letter. Then take the left and right sides of the dough and fold toward the center into three equal layers, like a letter. You’ll end up with a 4-inch square. Chill for 10 minutes.
- On a ﬂoured surface, roll out the chilled dough into a 12-inch square.
- Sprinkle the berries over the dough and gently press them down.
- Fold the edges over to create a circle 7 to 8 inches in diameter. The berries will now be covered by the dough.
- Cut the dough into 8 wedges. Place the scones on the baking sheet.
- Brush melted butter over each scone and sprinkle each with the remaining 1 tablespoon sugar.
- Bake for 18 to 22 minutes, or until the scones are golden. Transfer to a wire rack to cool slightly. Serve warm.
Keywords: berry, almond, scones
What did you think of this recipe? Have you given it a try yet?