Honey Nut Almond Scones

Our Honey Nut Almond Scones are made using a biscuit method. Cubes of cold butter are cut into simple ingredients like flour and sugar. The dough is folded in with sliced almonds and tangy sour cream. Each scone is brushed with heavy cream and sprinkled heavily with raw sugar to give them an extra crunch. After being baked to perfection, these scones are delicious with a hot cup of coffee or tea.

  • Medium
  • 50 mins
  • 8 servings
Honey Nut Almond Scones stacked on neutral background with almond slivers
Honey Nut Almond Scones stacked on neutral background with almond slivers Honey Nut Almond Scones stacked on neutral background with almond slivers Honey Nut Almond Scones stacked on neutral background with almond slivers
Ingredients

For the scones

  • 2 cup all-purpose flour (280 g)
  • 1/3 cup granulated sugar (74 g)
  • 1 tsp baking powder (4 g)
  • ½ tsp kosher salt (5 g)
  • 1/4 tsp baking soda (2.5 g)
  • 8 tbsp cold salted butter, diced  (113 g)
  • ½ cup sliced almonds, plus extra for garnish (54 g)
  • ½ cup sour cream (128 g)
  • 1 large egg (50 g)
  • 2 tsp Rodelle Vanilla Extract (10 ml)
  • 2 tbsp heavy cream (30 ml)
  • 2 tbsp raw sugar (26 g)

For the honey glaze

  • ¼ cup powdered sugar (31 g)
  • 1 3/4 tbsp heavy cream (25 ml)
  • 1 tbsp honey (21 g)
Uses
Occasions
Directions
  1. Preheat an oven to 400 F. Combine the flour through the baking soda. Mix to combine.
  2. Cut in the butter using a pastry cutter. The butter should be slightly larger than pea-sized.
  3. Add in the sliced almonds and stir to combine.
  4. Mix the sour cream, egg, and vanilla extract. Add the mixture to the dry ingredients. Mix using a fork until the wet ingredients are distributed throughout. It will look like not enough liquid, but it will come together once you knead the dough with your hands.
  5. Gently knead the dough until it barely comes together. Place the dough onto a cookie sheet and flatten it into roughly an 8” circle. Cut the dough into 8 triangles by cutting the dough in half and then each half into half and so forth. Carefully use a bench scraper or metal spatula to shuffle the scones apart, so they are evenly distributed around the cookie sheet.
  6. Brush the scones with heavy cream and sprinkle them with raw sugar. Bake for 15-17 minutes until lightly golden on top and nicely golden on the bottom. Allow to cool.
  7. To make the glaze, mix all the glaze ingredients in a bowl. Drizzle the scones with the glaze and top with additional sliced almonds.

Tips

  • Cutting the butter into the flour but leaving the butter in larger pieces ensure a super flaky scone!

Note: This recipe was prepared for Rodelle by Amanda at @frommetovuu.