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Almond Scones

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  • Prep 20 min
  • Total 50 min
  • Ingredients 11
  • Servings 12
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A teatime treat! Mix up in less than half an hour, bake and serve.
Updated Dec 2, 2009
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Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons butter
  • 1/3 cup almond paste, cut into small pieces
  • 1/2 cup milk
  • 1/4 teaspoon almond extract
  • 1 egg, beaten
  • Sliced almonds, if desired
  • Coarse sugar, if desired

Steps

  • 1
    Heat oven to 400°F. Lightly spray cookie sheet with cooking spray. In large bowl, combine flour, sugar, baking powder and salt; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in almond paste, separating pieces to coat each with flour mixture.
  • 2
    In small bowl, combine milk, almond extract and egg; blend well. Add to flour mixture. Stir just until dry ingredients are moistened.
  • 3
    On floured surface, gently knead dough about 6 times. Divide dough in half; shape each into ball. Pat each ball into 5-inch round with center higher than edges. Brush with milk; sprinkle with almonds and sugar. Cut each round into 6 wedges. Place wedges 1 inch apart on sprayed cookie sheet.
  • 4
    Bake at 400°F. for 13 to 15 minutes or until light golden brown. Cool 10 minutes before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    Arrange the scone wedges on a baking sheet, cover them loosely with plastic wrap and refrigerate them for up to an hour before baking.

Nutrition Information

190 Calories, 8g Total Fat, 4g Protein, 24g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Scone
Calories
190
Calories from Fat
70
Total Fat
8g
13%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
180mg
8%
Potassium
70mg
2%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
4%
Sugars
8g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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