Bite-Sized Cinnamon Almond Scones Recipe

Although British, classic English scones are round, plain, and served with butter, cream, or jam. American scones are triangular and often flavored.

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



In a medium bowl, mix all-purpose flour, almond flour, baking powder, salt, granulated sugar, and cinnamon. 

Green Blob


Mix one egg, one cup milk, and vanilla paste in a separate bowl. Add grated frozen butter and mix. 

Green Blob


Mix flour and butter with wet ingredients. Gently mix. Keep adding flour or milk until you get a shaggy dough. 

Green Blob


Roll into an 8x8-inch square on a lightly floured surface. Dough into 4 squares. Make 8 wedges from each square. 

Green Blob


Allow to freeze for 30 minutes to overnight. Wash with remaining teaspoon of milk and reserved egg. 

Green Blob


 Bake in an oven preheated to 375 degrees Fahrenheit on a tray lined with parchment paper for fifteen to twenty minutes, or until the edges are browned and crisp. 

Green Blob


Make sure to give scones that were frozen overnight a little bit more time. After allowing it to slightly cool, serve it.

Green Blob


Picadillo-Stuffed Poblano Peppers Recipe 

Also See