P & Q: Toasted Almond Scones

Mmmmm.  I can almost smell them baking already!

18 thoughts on “P & Q: Toasted Almond Scones

  1. I used sliced almonds, since that’s all I had. I also froze them right after slicing and baked them the next morning – they were done is about 21-22 min. I brushed them with a little of the heavy cream and sprinkled a little turbinado sugar (along with almond slices, to give them a little sweet kick) before baking. Took them to work and got comments like “Off the charts”! I think everyone liked them – including me. Can’t wait to see how everyone liked them (or didn’t)!

  2. I loved these scones! They baked up perfect…no dough issues at all..in fact the dough was the easiest scone dough I’ve ever worked with! I sprinkled some cinnamon and sugar on half of them! So yummy!!!

  3. so i just looked in the pantry to find that i only have 1/3 cup of whole almonds left. unless i can scale this recipe down to 1/3, i’ll probably add in some pecans.

    i would love to hear from people who did nut substitutes. :)

    • i halved the recipe and made up the difference with pecans (used almonds only to mix with the flour then the mix to fold in at the end). i skipped the almonds on top and brushed with heavy cream and sprinkled with turbinado sugar instead. they just came out of the oven and they smell fabulous!!

    • That’s actually what I like about her scone recipes – they’re definitely not “American” scones, aka super-sweet biscuits. Her cream scone recipe is freaking amazing.

  4. They were tasty, but as other people mentioned, they need to be sweeter. I even upped the sugar to 3TBLS, but 5 or 6 would have been better.

    If you eat them with jam and cream I’m sure you wouldn’t notice the lack of sweetness. But I like to eat my scones naked (the scones naked, not ME), so next time I’m using 1/3 cup sugar. Oh and some poppy seeds too!

    Carol

  5. I liked the sweetness on these (or lack of it) but I was hoping for more almond flavor. I think that using almond meal instead of grinding the almonds was the wrong choice.

  6. Made these for afternoon tea. They were delicious — not too sweet with a nice almond flavor. I used almond meal and chopped almonds, but I must admit that I eyeballed the almond flavoring. Definitely a winner.

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