Bite-Sized Cinnamon Almond Scones Recipe
Prep Time:
35 minutes
Cook Time:
15 minutes
Servings:
32 Scones
Ingredients
  • 2 ½ cups all-purpose flour
  • ¼ cup almond flour
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup granulated sugar
  • 2 teaspoons cinnamon powder
  • 1 + 1 eggs, divided
  • 1 cup + 1 teaspoon milk, divided
  • 1 tablespoon vanilla paste
  • 4 tablespoons unsalted butter, frozen and grated
  • ¼ cup turbinado or cane sugar
  • ¼ cup sliced almonds
Directions
  1. In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, salt, granulated sugar, and cinnamon. Set aside.
  2. In a separate bowl, mix the wet ingredients: 1 egg, 1 cup of milk, and vanilla paste.
  3. Add the grated, frozen butter and incorporate.
  4. Add wet ingredients to flour and butter. Gently combine. Add more flour or milk as needed until you form a shaggy dough.
  5. Dump onto a lightly floured surface and roll into an 8x8-inch square.
  6. Cut the dough into 4 squares.
  7. Divide each square into 8 wedges
  8. Freeze for at least 30 minutes and up to overnight.
  9. Mix remaining teaspoon of milk and reserved egg to create a wash.
  10. Brush the egg wash onto the scones
  11. Dust with turbinado sugar and almonds.
  12. Bake in a 375 F oven on a parchment-lined tray for 15–20 minutes, until browned and crisped. Allow more time for scones that were frozen overnight.
  13. Allow to cool slightly and serve.