Bite-Sized Cinnamon Almond Scones Recipe

Although British, classic English scones are round, plain, and served with butter, cream, or jam. American scones are triangular and often flavored.

2 ½ cups all-purpose flour ¼ cup almond flour 1 tablespoon baking powder ¼ teaspoon kosher salt ¼ cup granulated sugar 2 teaspoons cinnamon powder 1 + 1 eggs, divided 1 cup + 1 teaspoon milk, divided 1 tablespoon vanilla paste 4 tablespoons unsalted butter, frozen and grated ¼ cup turbinado or cane sugar ¼ cup sliced almonds

Ingredient

Direction

In a medium bowl, mix all-purpose flour, almond flour, baking powder, salt, granulated sugar, and cinnamon. 

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1

Mix one egg, one cup milk, and vanilla paste in a separate bowl. Add grated frozen butter and mix. 

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2

Mix flour and butter with wet ingredients. Gently mix. Keep adding flour or milk until you get a shaggy dough. 

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3

Roll into an 8x8-inch square on a lightly floured surface. Dough into 4 squares. Make 8 wedges from each square. 

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4

Allow to freeze for 30 minutes to overnight. Wash with remaining teaspoon of milk and reserved egg. 

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5

 Bake in an oven preheated to 375 degrees Fahrenheit on a tray lined with parchment paper for fifteen to twenty minutes, or until the edges are browned and crisp. 

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6

Make sure to give scones that were frozen overnight a little bit more time. After allowing it to slightly cool, serve it.

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7

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