Lemon Almond Scones


I sure love scones and I am finding that I can make endless varieties of them. Scones are my go-to when I want something sweet but filling and don’t take to long to make.  These super yummy lemon almond scones are covered with almonds and an lemon glaze which is oh so good. My mom tells me that she had a cheese scone almost every morning when she was pregnant with me. I think I have been loving them since the womb!

I am off to the olive + piper birthday party today! ❤ They are turning 3 years old and celebrating with a pop-up shop in Vancouver.  I am getting up extra early tomorrow to spend the whole day doing fun stuff. Yah for weekend!

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Lemon Almond Scones
For the Scones
  1. 2 cups flour
  2. 1 tablespoon baking powder
  3. 3 tablespoons granulated sugar
  4. Zest of 2 lemons
  5. 1/2 teaspoon salt
  6. 1/2 cup slivered almonds
  7. 6 tablespoons cold, unsalted butter, cut into cubes
  8. 1 cup heavy cream, plus 1 tablespoon, divided
  9. 1 tablespoon fresh lemon juice
  10. 1 teaspoon vanilla extract
For the Lemon Glaze
  1. 1 cup powdered sugar
  2. 1/2 teaspoon lemon zest
  3. Juice of 1 lemon
  4. 1/2 cup toasted slivered almonds
Instructions
  1. 1. Preheat oven to 400 F. Line a large baking sheet with Silpat and set aside.
  2. 2. In a large bowl, whisk together flour, baking powder, sugar, lemon zest, salt and almonds. Quickly cut in the butter and mix until mixture resembles coarse meal, with a feel larger butter lumps.
  3. 3. In a small bowl, whisk together 1 cup of heavy cream, lemon juice and vanilla extract. Pour mixture over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
  4. 4. Transfer dough to a floured counter and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4 inch thick circle. Cut the scones into 8 triangles.
  5. 5. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15 to 18 minutes, or until light brown. Cool.
  6. 6. While the scones are cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Whisk until smooth. Drizzle glaze over the scones. Top with toasted almonds.
Adapted from Two Peas & Their Pod
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