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Scones

Cinnamon Almond Scones

DSC_6414 (2)

Prep Time: 15 Minutes

Cook Time: 20 minutes

Total Time: 35 Minutes

Yield: 6

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DSC_6414 (2)

Ingredients

SCONES

  • 2 C. all-purpose flour
  • 2 Tbsp. brown sugar (packed)
  • 2 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. salt
  • 1/2 C. butter (unsalted, cold, and cut into 1/2-inch cubes)
  • 3/4 C. milk
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 3 Tbps. sliced almonds

CINNAMON SUGAR MIXTURE

  • 2 Tbsp. granulated sugar
  • 1 1/2 tsp. Spice Islands® Ground Saigon Cinnamon

Directions

  1. Preheat oven to 400 F.
  2. Line a baking sheet with a silicone liner or parchment paper.
  3. Place flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Whisk to combine.
  4. Add butter and use a pastry blender or a fork to mix until the largest pieces of butter are about the size of small peas.
  5. Add milk and vanilla, and stir just until combined.
  6. Gather dough into a ball and transfer to a lightly floured surface. Gently pat the dough into a disk about 7-inches in diameter (roughly 1/2-inch thick).
  7. Scatter almonds over the top of the dough. Sprinkle with cinnamon-sugar mixture.
  8. Cut into 6 wedges. Carefully transfer wedges to prepared pan, leaving about an inch of space between wedges.
  9. Bake 15 to 20 minutes, or until golden brown. Cool in pan on a wire rack.

Cinnamon Almond Scones

DSC_6414 (2)

Prep Time: 15 Minutes

Cook Time: 20 minutes

Total Time: 35 Minutes

Yield: 6

Ingredients

SCONES

  • 2 C. all-purpose flour
  • 2 Tbsp. brown sugar (packed)
  • 2 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. salt
  • 1/2 C. butter (unsalted, cold, and cut into 1/2-inch cubes)
  • 3/4 C. milk
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 3 Tbps. sliced almonds

CINNAMON SUGAR MIXTURE

  • 2 Tbsp. granulated sugar
  • 1 1/2 tsp. Spice Islands® Ground Saigon Cinnamon

Directions

  1. Preheat oven to 400 F.
  2. Line a baking sheet with a silicone liner or parchment paper.
  3. Place flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Whisk to combine.
  4. Add butter and use a pastry blender or a fork to mix until the largest pieces of butter are about the size of small peas.
  5. Add milk and vanilla, and stir just until combined.
  6. Gather dough into a ball and transfer to a lightly floured surface. Gently pat the dough into a disk about 7-inches in diameter (roughly 1/2-inch thick).
  7. Scatter almonds over the top of the dough. Sprinkle with cinnamon-sugar mixture.
  8. Cut into 6 wedges. Carefully transfer wedges to prepared pan, leaving about an inch of space between wedges.
  9. Bake 15 to 20 minutes, or until golden brown. Cool in pan on a wire rack.

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