These super yummy lemon almond scones are covered with almonds with a lemon glaze which is oh, so mouthwatering. 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 scones since the womb!
When it comes to having a sweet treat that isn’t going to load me up on my daily calorie intake, I turn to a classic bakery scone. I sure love them, and I am finding that I can make endless varieties of the pastry – thank you, Pinterest! These lemon almond scones are always a big hit.
There apparently is a correct time to eat a scone. As requested by Anna, the Duchess of Bedford, afternoon tea with scones commenced at exactly 4:00 pm.
This Scottish quick bread is said to be named after the Stone of Destiny (or Scone) which is the place where Scottish kings were once crowned. The original triangular shaped scone was made with oats and believe it or not, it was griddle-baked. Today you will see scones in triangles, but sometimes a circular shape, too.
Is it pronounced s-con OR s-cone?? I say the latter, personally.
Scones are my go-to when I want something sweet, filling, and don’t take too long to make. And you know me, I love to throw it down in the kitchen, so I find a lot of joy making them, too!
Scone ingredients prefer to be combined cold. All of the ingredients should be as cool as possible. This helps to guarantee that they will be soft, light and well-risen.
Lemon Almond Scones Recipe
Lemon Almond Scones
For the Scones
- 2 cups flour
- 1 Tablespoon baking powder
- 3 Tablespoons granulated sugar
- 2 lemon zest from 2 lemons
- 1/2 Teaspoon salt
- 1/2 Cup almonds slivered
- 6 Tablespoons unsalted butter cold, cut into cubes
- 1 Cup heavy cream plus 1 tablespoon, divided
- 1 Tablespoon lemon juice fresh
- 1 Teaspoon vanilla extract
For the Lemon Glaze
- 1 Cup powdered sugar
- 1/2 Teaspoon lemon zest
- 1 Juice of lemon
- 1/2 cup almonds toasted, slivered
- Preheat oven to 400 F. Line a large baking sheet with Silpat and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Let me know if you try these lemon almond scones!