Easy Almond Cream Scones (2024)

Did you know you can make easy, bakery-style almond cream scones at home? They are soft, flakey, subtly sweet, tender, and baked with simple ingredients. This recipe is perfect to use for a snack, breakfast, brunch or neighbor treat. I have even taken them to gatherings as a dessert!

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Fluffy and tender scones

You might think of a scone as a heavy, dense, or dry bakery treat. This recipe is very simple but always results in a perfectly soft, fluffy and flavorful scone. Every time I make this recipe it disappears quickly!

Flavor variations:

This scone recipe is really basic and you might already have all the ingredients you need on hand! To slightly change the flavor of these scones, you can just make a few small changes. Here are some variations I have tried:

Citrus cream scones: Make the recipe the same except you can switch out the almond extract for lemon extract (same amount). I also added the zest of one small orange into the dough, a heaping teaspoon. Add zest and lemon extract into the glaze as well.
Raspberry cream scones: Make the recipe the same except you can swap the almond extract for lemon extract (same amount). Add the zest of one small orange (about a heaping teaspoon) Add 1/2 cup raspberries gently torn in half and folded into the dry ingredients. Very carefully stir in the cream and extract and fold just until it comes together so you don’t mash the raspberries. Bake 25 minutes.

Ingredient list for Easy Almond Cream Scones:

2 3/4CupsAll purpose flour
1/4CupSugar
1TablespoonBaking Powder
1Teaspoonsalt
1 2/3CupHeavy Cream
2TeaspoonsAlmond extract

Almond glaze

1CupPowdered sugar
1-2TablespoonsMilk
1TeaspoonVanilla or almond extract
3TablespoonsSliced almonds

Tips for making Easy Almond Cream Scones:

Mix dry ingredients together first. Then add extract to the cream. Carefully pour cream into dry ingredients and mix just until the ingredients have come together. We want the dough to be fluffy and not dense or mashed together.
Do not knead the dough, simply turn onto a lightly floured surface and cut in half. Then gently pat down into a 5-6″ disc. Use a sharp knife to cut disc into 8 even triangles.
Be sure not to overcook the scones. You want to pull them when they are lightly golden on top so they stay nice and soft, tender and fluffy.
When you are mixing your glaze, if it is too runny, add a little extra powdered sugar. You can make it thick if you want to leave drizzle lines on the scone, or even dip the top of the scone into the glaze and let it set before serving.
For extra delicious flavor, toast the almonds before adding them to the scones.