Ingredients
- 2 cups all-purpose flour (or whole wheat flour)
- 1/2 cup granulated sugar (or brown sugar)
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, chilled
- 1/2 cup slivered almonds
- 1 large egg
- 1/2 cup heavy cream (or milk)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, and baking powder.
- Cut in the chilled butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Stir in the slivered almonds, mixing gently to combine.
- In a separate bowl, beat together the egg and heavy cream before adding them to the flour mixture, stirring until just combined.
- Transfer the dough to a floured surface and gently knead it a few times until it comes together.
- Pat the dough into a circle about 1-inch thick, then cut into wedges or use a round cutter for classic scone shapes.
- Place the cut scones onto the prepared baking sheet and brush the tops with a little extra cream.
- Bake for 15-20 minutes, or until lightly golden brown. Allow to cool slightly before enjoying.
Notes
For the best results, avoid overworking the dough and keep your butter cold for flaky scones. Let the scones rest in the fridge for about 30 minutes before baking for better layers.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian