These lemon almonds scones have a bright lemony flavor, complemented by a hint of almond. They are sweet and tangy; crumbly, yet perfectly moist. You will love this easy scone recipe!
Not that you ever need a reason to make scones, but these lemon almond scones would be perfect for brunch, Christmas breakfast, a tea party, Mother’s Day, baby showers… you get the idea. They’re pretty, and delicious, and I promise you’re going to love them.
These Lemon Almonds Scones are:
- filled with fresh lemon zest
- Sweet and Tangy
- Soft and crumbly, but with moist and tender center
- Glazed with the perfect lemon almond icing
- Topped with sliced almonds
How to Make Lemon Almonds Scones
I love how easy these scones are to make. Start by cutting your cold butter and flour together until your butter is in pea-sized chunks. Then stir in your other dry ingredients—sugar, salt, baking powder, and lemon zest.
In a separate bowl you’ll want to whisk together your wet ingredients—cream, an egg, lemon juice, vanilla, and almond extract. The add that to your dry ingredients and mix together until a dough forms. The dough might seems a little crumbly, and that’s okay!
Form your dough into a circle and cut it into 8 equal triangles. Spread the triangles apart just a little bit and pop them in the oven! Whisk your ingredients for the lemon almond glaze together, and once your baked scones are cool, glaze them—TWICE!
Watch us make these Lemon Almonds Scones: Video Tutorial
How to cut the Cold butter into the flour
Cutting the cold butter into the flour is the first step to making these lemon almonds scones. And there are a few different ways you can do it. A food processor is definitely the quickest way. Just throw the cold butter and flour into it and blitz it a few times until the butter is in pea-sized chunks.
The other ways take a little more manual labor—use two knives or a pastry cutter. Simply cut the butter into the flour until it is the appropriate size and texture.
How you do it is up to you!
Why do you cut the butter into the flour?
Might seem weird, right? Like why not just melt the butter and mix it in with the flour? Well, when you have the cold butter cut into the flour you get these nice little butter chunks in your dough. That helps give our scones their signature crumbly texture. The little butter chunks also melt when baked and give the scones a little burst of flavor and tenderness too!
So make sure you keep that butter nice and cold while making your scone dough.
How to Shape and Cut these Lemon Almond Scones
Shaping and cutting these scones is really simple. I like to use my hands. Your scone dough will be a little crumbly, so just use your hands to push the dough together to form a circle that is about ¾ inch thick. Then use a sharp knife to cut it into 8 equal parts—I like to cut it down the middle, then across, and repeat to get my equal pieces.
Lemon Glaze for Scones: Double Glaze Them
We use a simple lemon glaze (with almond too!) on these lemon almond scones. If you taste the glaze on it’s own, you might think, “whoa, too strong.” But just trust me, when it’s on top of your scones, it is absolutely perfect.
Our lemon glaze has a few basic ingredients—powdered sugar, melted butter, lemon juice, and almond extract.
Can I make these scones gluten free?
I personally have never tried making these gluten-free. But one of our reader’s reported that they used a gluten-free 1-to-1 baking flour (like Bob’s Red Mill) and had good results! If your try it, let us know what you used and how it turned out for you!
How long do these scones last?
I recommend eating these scones within 2 days. Make sure you’re covering them when you’re not eating them so they don’t dry out! You can also pop them in the freezer. They are best eaten with 2 months.
You Might Also Like These Other Delicious Recipes
- Sundried Tomato and Feta Scones
- Blueberry Lemon White Chocolate Chip Cookies
- Lemon Bars with Gingersnap Crust
- Buttermilk Parmesan Apricot Bacon Biscuits
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Lemon Almond Scones
- 2 cups flour
- 8 tablespoons butter cold
- 6 tablespoons sugar
- ½ teaspoon salt
- 2.5 teaspoons baking powder
- 2 tablespoons lemon zest (about 2 lemons worth)
- 8 tablespoons heavy cream
- 1 egg large
- 2 tablespoons lemon juice (about a ½ lemon)
- 1 teaspoon almond extract
- ½ teaspoon vanilla
- Sliced almonds (for topping)
- 3 tablespoons butter melted
- 1 ½ cups powdered sugar
- 3 tablespoons lemon juice (about 1 lemon)
- 1 teaspoon almond extract
- Preheat oven to 400 degrees Fahrenheit. Using a food processor (or pastry cutter or two knives) cut butter into flour until in resembles a coarse, crumbly meal. Stir in sugar, lemon zest, baking powder, and salt.
- In a separate bowl combine eggs, cream, lemon juice, almond extract, and vanilla extract until smooth. Pour liquid mixture into dry mixture and stir until just combined and a dough forms.
- Tip dough onto a lightly floured work surface. Shape dough into a circle about ¾” thick. Using a sharp knife divide the dough into 8 even triangles. Place dough on a lined or greased baking sheet with about 1” in between each piece. Bake for 15-18 minutes.
- While scones are cooling prepare the glaze. Whisk together all glaze ingredients until smooth. Once scones are cool spoon glaze on scones. Let the scones sit for a few minutes and then glaze them a second time. Then top with sliced almonds
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Originally published on August 29, 2018
Was watching the video when do you add the heavy cream?
In Fine Taste
Hi Eileen, all the wet ingredients (cream, extracts, egg) are mixed together and then poured in over the dry ingredients. Hope that helps!
I made this for breakfast this morning! I added almond paste to the flour mixture instead of almond extract. Delicious!
I adore almond paste! Yum! So glad you liked them, Shannon!