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Almond-Crumb Scones


Makes 8 scones


To toast almonds or other nuts, heat oven to 350°F. Bake in an ungreased baking pan about 10 minutes, stirring occasionally, until golden brown.

Ingredients Streusel Topping (recipe below)

  • ½ cup (1 stick) firm margarine or butter
  • 2 cups Gold Medal® all-purpose flour
  • ¼ cup sugar
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup chopped almonds, toasted
  • 1 egg About ½ cup half-and-half

Almond-Crumb Scones


Preheat oven to 400°F.

Prepare Streusel Topping; reserve.

Cut margarine into flour, sugar, baking powder and salt with a pastry blender in a large bowl until mixture resembles fine crumbs.

Stir in almonds.

Stir in egg and just enough half-and-half so dough leaves side or bowl and forms a ball.

Turn dough onto a lightly floured surface; gently roll in flour to coat,

Knead lightly 10 times.

Pat or roll into a 9-inch circle on an ungreased cookie sheet.

Sprinkle with topping; press lightly into dough.

Cut into 8 wedges, but do not separate.

Bake about 15 minutes or until golden brown.

Immediately remove from cookie sheet; carefully separate wedges.

Serve warm.


Streusel Topping:

  • 2 tablespoons firm margarine or butter 3 tablespoons Gold Medal® all-purpose flour 2 tablespoons sugar
  • 2 tablespoons finely chopped almonds, toasted

Cut margarine into remaining ingredients until crumbly.

Provided by General Mills.

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