Cinnamon Almond Scones
With the holiday season fast approaching with its pies and cakes and big batches of cookies, I thought it might be nice to take a few minutes to appreciate something a little simpler.
These lovely Cinnamon Almond Scones are a perfect treat to start your morning or to enjoy with your afternoon tea or coffee. They are wonderfully soft and moist, unlike the texture you get with a lot of scones.
What I really love about these scones is that they aren’t overly sweet. You’ll get a nice burst of sweetness from the cinnamon-sugar topping. Plus, you’ll get a nice crunch from the sliced almonds.
One of the very best things about making these is that you can make them in just one bowl. If you tend to fill up a dishwasher as quickly as I do, you’ll certainly appreciate any opportunity to simplify like that.
I like to use one of my most often used kitchen tools, a pastry blender, for mixing this dough. Then I use a large spoon to stir in the milk. But, I will say that I almost always mix the last bit with my hands. I find that it’s the best way to get the dough mixed well without over-mixing.
In the coming weeks, you’ll see plenty of holiday-worthy desserts here on BoB. But keep these scones in mind for a nice weekend morning treat.
Cinnamon Almond Scones
Yield: 6 scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Make breakfast special with these sweet, nutty Cinnamon Almond Scones.
- 2 cups all-purpose flour
- 2 tablespoons packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- 3 tablespoons sliced almonds
- Preheat oven to 400°F. Line a baking sheet with a silicone liner or parchment paper.
- Place the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Whisk to combine.
- Add the butter and use a pastry blender or a fork to mix until the largest pieces of butter are about the size of small peas.
- Add the milk and vanilla, and stir just until combined.
- Gather the dough into a ball and transfer to a lightly floured surface. Gently pat the dough into a disk about 7 inches in diameter. Scatter the almonds over the top of the dough. Sprinkle with cinnamon-sugar.
- Cut into 6 wedges. Carefully transfer the wedges to the prepared pan, leaving about an inch of space between wedges.
- Bake 15 to 20 minutes, or until golden brown. Cool in pan on a wire rack.
I usually make my own cinnamon-sugar with 4 parts sugar to 1 part cinnamon. For these scones, mix together 2 tablespoons sanding sugar (or granulated sugar) and 1/2 tablespoon ground cinnamon.
This recipe was originally developed for Clabber Girl, where I am a paid contributor. This post contains affiliate links.