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Almond Paste Scones: A Baker’s Delight

The first time I tasted a scone made with almond paste, I was visiting a tiny bakery tucked away on a cobblestone street in Edinburgh. The scent of warm butter and toasted almonds hung heavy in the air, and I was instantly captivated. That scone, with its subtly sweet, marzipan-like flavor and tender crumb, was a revelation. It elevated the humble scone to something truly special, a treat worthy of savoring with a strong cup of coffee on a misty morning. Now, I try to recreate that experience every time I bake them at home.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yields: 8 scones
Dietary Type: Vegetarian

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/8 teaspoon salt
1/3 cup packed almond paste
1/3 cup unsalted butter, very cold
1/3 cup dried cherries or 1/3 cup miniature semisweet chocolate chips
1/3 cup Amaretto (optional)
1/3 cup heavy cream or 1/3 cup half-and-half
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Sugar, for sprinkling

Equipment Needed

Large bowl
Small bowl
Whisk
Box grater
Pastry cutter or two knives
Chef’s knife or bench scraper
Two baking sheets
Parchment paper
Wire rack

Instructions

If you’re choosing to use Amaretto, begin by soaking the dried cherries in it for 15 to 20 minutes. This will plump the cherries and infuse them with a delightful almond flavor.
Preheat your oven to 375°F (190°C). Stack two baking sheets together; this helps prevent the bottoms of the scones from burning. Line the top baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures that the baking powder is evenly distributed, leading to a consistent rise.
Using the large holes on a box grater, grate the almond paste directly into the dry ingredients. Then, grate the very cold butter into the same bowl. Grating the almond paste and butter helps to evenly distribute them throughout the dough, creating a tender crumb.
With a pastry cutter, or using two knives in a scissor-like motion, cut the almond paste and butter into the dry ingredients until the mixture resembles coarse crumbs, with a few pea-sized lumps remaining. These small pieces of butter will melt during baking, creating pockets of steam that contribute to the scones’ flaky texture.
Stir in the dried cherries or mini chocolate chips. If you soaked the cherries in Amaretto, drain them before adding them to the dough. You can either enjoy the leftover Amaretto or discard it.
In a separate small bowl, whisk together the heavy cream, egg, vanilla extract, and almond extract. The extracts enhance the almond flavor of the scones.
Using a fork, gradually stir enough of the liquid mixture into the dry ingredients until the dough just starts to come together. Be careful not to overmix, as this will develop the gluten and result in tough scones. Reserve about 1 tablespoon of the liquid mixture to brush the tops of the scones later.
Turn the dough out onto a lightly floured surface. Gently pat the dough into an 8-inch round, about 1 1/2 inches high. Avoid kneading the dough, as this will make the scones tough.
Using a chef’s knife or bench scraper, cut the dough round into 8 wedges.
Transfer the wedges to the prepared baking sheet, spacing the scones at least 1 inch apart. This allows for even baking and prevents the scones from sticking together.
Lightly brush the tops of the scones with the reserved egg-cream mixture. This will give them a beautiful golden-brown color. Then, sprinkle liberally with sugar. The sugar adds a touch of sweetness and creates a delightful, slightly crunchy top.
Bake in the top third of the oven for 15 to 18 minutes, or until the tops are golden brown. Keep a close eye on them to prevent burning.
Transfer the scones to a wire rack to cool slightly, for 3 to 4 minutes. Serve warm for the best flavor and texture.

Expert Tips & Tricks

Keep everything cold: Cold ingredients are essential for creating flaky scones. Make sure your butter is very cold, and even chill your flour and bowl beforehand if possible.
Don’t overmix: Overmixing develops the gluten in the flour, resulting in tough scones. Mix just until the dough comes together.
Handle gently: Be gentle when patting and shaping the dough. Avoid pressing down too hard, as this can compress the layers and prevent them from rising properly.
For extra flavor: Toast the almond paste lightly before grating it into the dry ingredients. This will enhance its nutty flavor.
Make ahead: The dough can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Bake just before serving.

Serving & Storage Suggestions

These Almond Paste Scones are best served warm, straight from the oven. They are delicious on their own or paired with a dollop of clotted cream or a spoonful of your favorite jam. They also complement a cup of coffee or tea perfectly.

To store leftover scones, place them in an airtight container at room temperature. They will stay fresh for 1 to 2 days. For longer storage, freeze the scones in an airtight container for up to 2 months. To reheat, thaw the scones at room temperature and then warm them in a low oven (around 300°F/150°C) for a few minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	282 kcal	–
Total Fat	14.9 g	22%
Saturated Fat	7.6 g	38%
Cholesterol	60.3 mg	20%
Sodium	214.8 mg	8%
Total Carbohydrate	32.2 g	10%
Dietary Fiber	1.3 g	5%
Sugars	6.8 g	–
Protein	5.2 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-free: Use a gluten-free flour blend instead of all-purpose flour. You may need to add a little more liquid to achieve the right consistency.
Dairy-free: Substitute the heavy cream with a plant-based cream alternative, such as coconut cream or almond cream. Use a plant-based butter substitute.
Lemon zest: Add a tablespoon of lemon zest to the dry ingredients for a bright, citrusy flavor.
Spices: Incorporate a pinch of ground cardamom or nutmeg for a warm, aromatic twist.
Different dried fruits: Experiment with other dried fruits, such as cranberries, apricots, or blueberries.

FAQs (Frequently Asked Questions)

Q: Can I use regular milk instead of heavy cream?
A: While heavy cream contributes to a richer and more tender scone, you can substitute it with half-and-half or whole milk. The texture might be slightly different, but the scones will still be delicious.

Q: Can I make these scones without almond paste?
A: The almond paste is a key ingredient that provides the unique flavor and texture of these scones. If you omit it, they will essentially be regular scones.

Q: How do I prevent my scones from being dry?
A: Avoid overbaking the scones. Bake them just until they are golden brown on top. Also, be careful not to overmix the dough, as this can make the scones tough and dry.

Q: Can I freeze the unbaked scones?
A: Yes, you can freeze the unbaked scones. Place the cut scones on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or airtight container. Bake from frozen, adding a few extra minutes to the baking time.

Q: What is the best way to reheat scones?
A: The best way to reheat scones is in a low oven (around 300°F/150°C) for a few minutes. This will help to warm them through without drying them out. You can also microwave them for a few seconds, but be careful not to overheat them.

Final Thoughts

These Almond Paste Scones are a delightful treat that will elevate your breakfast or afternoon tea. The combination of buttery, flaky dough and the subtle sweetness of almond paste is simply irresistible. Don’t be intimidated by the ingredients – this recipe is surprisingly easy to follow, and the results are well worth the effort. So, gather your ingredients, preheat your oven, and prepare to be transported to a charming little bakery with every bite. I encourage you to try this recipe and share your own creations with friends and family. These scones are also wonderful served with a strong cup of black coffee or a sparkling glass of prosecco – the perfect pairing for any occasion!

Almond Paste Scones Recipe