Best 6 Almond Crumb Scones With Honey Butter Recipes

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Indulge in a delightful culinary adventure as we embark on a quest to discover the ultimate recipe for Almond Crumb Scones with Honey Butter. These delectable pastries, characterized by their tender crumb, golden exterior, and irresistible almond-scented streusel topping, are a true delight for the senses. Whether you prefer a classic scone recipe with a simple glaze, or one bursting with fragrant spices and tangy citrus notes, we'll guide you through a selection of the finest recipes that will tantalize your taste buds and make your kitchen a haven of baking aromas.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND-CRUMB SCONES



Almond-Crumb Scones image

Like scones? Then you'll love these almond-crumb delights! They bake with a sweet, buttery almond streusel topping.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 8

Number Of Ingredients 12

3 tablespoons Gold Medal™ all-purpose flour
2 tablespoons sugar
2 tablespoons finely chopped almonds, toasted
2 tablespoons firm butter or margarine
2 cups Gold Medal™ all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup firm butter or margarine
1/2 cup chopped almonds, toasted
1 egg
1/2 cup half-and-half

Steps:

  • Heat oven to 400°F. In medium bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the finely chopped almonds. Cut in 2 tablespoons butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
  • In large bowl, mix 2 cups flour, 1/4 cup sugar, the baking powder and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Stir in chopped almonds. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
  • Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch round on ungreased cookie sheet. Sprinkle with streusel; 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.

Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 70 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Scone, Sodium 340 mg

BEST ALMOND-CRUMB SCONES RECIPE



Best Almond-Crumb Scones Recipe image

Put the kettle on once you remove these almond-crumb scones from the oven, and you'll be ready to serve them in style for afternoon tea.

Provided by Eric Ngo,Mashed Staff

Categories     dessert, snack

Time 28m

Number Of Ingredients 7

1 cup + 1 tablespoon flour, divided
½ teaspoon baking powder
¼ cup + 1 tablespoon butter, divided
⅓ cup chopped almonds, divided
3 tablespoons white sugar
⅓ cup milk
1 tablespoon raw cane sugar

Steps:

  • Add 1 cup of flour, the baking powder, ¼ cup of butter, half of the chopped almonds, and the white sugar into the bowl of a stand mixer. Mix the contents on medium speed for 2 minutes using the paddle attachment.
  • Add the milk, and mix for another 2 minutes on medium speed.
  • Flatten the dough between a folded piece of parchment paper.
  • Chill the dough in the freezer for 15 minutes.
  • For the almond crumble, add 1 tablespoon of flour, the raw cane sugar, butter, and the remaining chopped almonds to a small bowl. Mix the ingredients with your fingers until they all come together.
  • Flatten the almond crumble in between a folded piece of parchment paper.
  • Chill the almond crumble in the freezer for 10 minutes.
  • Preheat the oven to 350 F.
  • Take the dough out of the freezer, and use a cake ring to cut out individual scones.
  • Top the scones with some almond crumble, either by sprinkling it on by hand or cutting it with a cake ring.
  • Bake the scones in the preheated oven for 18 minutes.
  • Allow the scones to cool down for 5 minutes, then serve them warm with a sprinkle of powdered sugar, if desired.

Nutrition Facts : Calories 189 calories, Carbohydrate 21 g carbohydrates, Cholesterol 20 mg cholesterol, Fat 11 g fat, Fiber 1 g fiber, Protein 3 g protein, SaturatedFat 5 g saturated fat, ServingSize 0 g, Sodium 28 mg, Sugar 7 g, TransFat 0 g

SCONES WITH HONEY BUTTER



Scones With Honey Butter image

This is a Tyler's Ultimate recipe (with some minor tweaks for my taste) for berry scones, but the basic recipe is an absolutely perfect jumping off point for any flavor scone. Instead of berries (for example, when they are out of season) I make chocolate chunk orange scones by adding chocolate and orange juice and zest as the final step.

Provided by yellow_apple30

Categories     Scones

Time 30m

Yield 6 scones, 6 serving(s)

Number Of Ingredients 12

1 pint heavy cream
1 orange zest
1/4 cup honey
1 pinch salt
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/8 cup cold cubed unsalted butter
1 cup fresh berries
3/4 cup buttermilk

Steps:

  • For the buttermilk and honey butter: combine the first 4 ingredients in a food processor and turn on high. The liquid will slosh, whip, and then separate after 4 minutes. When the mixture separates, stop processing and strain out the buttermilk--there should be exactly 3/4 cup, which is what you need for the scones. Strain out the butter and squeeze dry.
  • For the scones: Preheat the oven to 400 degrees.
  • In a food processor bowl add flour, sugar, baking powder, baking soda, and salt.
  • Add cold butter cubes and pulse until you have a texture of coarse bread crumbs.
  • Transfer to a large mixing bowl. Toss berries (which have been washed and dried thoroughly) in a small amount of flour and add them to the mixture.
  • Add the buttermilk and either toss with a fork or fold with a spatula to incorporate the berries without smashing them. Mix to combine, but don't over mix.
  • Drop spoonfuls of dough onto a parchment lined baking sheet. Using a pastry brush, paint the tops of each scone lightly with buttermilk or a bit of milk and sprinkle with sugar.
  • Bake until golden brown, and nice and puffy, about 10-15 minutes.
  • Serve warm with orange honey butter.
  • Notes: if you are making a scone with juice, add that after you do the buttermilk step. When I use fresh fruit juice, I don't put any sugar in the dough recipe because I think it makes it too sweet. You want to stick with small to medium scones here. Large ones will be too dark outside and under cooked inside.

Nutrition Facts : Calories 607.8, Fat 41.5, SaturatedFat 25.8, Cholesterol 140.4, Sodium 773.1, Carbohydrate 54, Fiber 1.2, Sugar 19.6, Protein 7.1

AWESOME ALMOND SCONES



Awesome Almond Scones image

I have no idea where I got this recipe, but it is awesome! I love almond in anything and they go together quickly.

Provided by Snicklefritzie

Categories     Scones

Time 38m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter, chilled and coarsely chopped
3 tablespoons almond paste, broken into pieces
3/4 cup chopped almonds
1 egg
1 egg yolk
2/3 cup cream
2 tablespoons cream

Steps:

  • Preheat oven to 425 degrees.
  • Line baking sheet with parchment paper and lightly spray paper with nonstick cooking spray.
  • Combine flour, sugar, baking powder, salt, butter, almond paste and almonds in food processor.
  • Pulse until mixture has the consistency of coarse crumbs. Put in a large bowl.
  • Whisk together egg, egg yolk and 2/3 cup cream until blended. Stir the egg mixture into the flour mixture until dough just begins to hold together.
  • Add dough to lightly floured surface. With lightly floured hands, pat dough to 1/2" thickness.
  • Cut scones using a 2" diameter heart-shaped cookie cutter or round biscuit cutter. Gather excess dough and repeat process. Place scones 3" apart on prepared baking sheet.
  • Lightly brush surface of scones with remaining 2 tablespoons of cream.
  • Bake 15-20 minutes, or until puffed and golden brown.
  • Remove from oven and cool on wire rack.
  • Now: I add about 1/2 teaspoon of almond extract or so to my cream and egg mixture. I do not cut these with a cookie cutter and re-roll. I usually just cut them in squares and then into triangles.
  • I also freeze them on a wax-paper lined sheet for several hours before baking and add about 3-4 minutes to my baking time.

Nutrition Facts : Calories 269.2, Fat 17.2, SaturatedFat 7.5, Cholesterol 64.2, Sodium 158.8, Carbohydrate 24.4, Fiber 1.8, Sugar 6, Protein 5.6

ALMOND CHIP SCONES



Almond Chip Scones image

For bridal showers or other special occasions, I often triple the recipe for these moist scones. You can try blueberries instead of chocolate chips and almonds. Or cut the dough into strips like biscotti, bake them and dip them into coffee.

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 10

3-1/2 cups all-purpose flour
2 tablespoons sugar
5 teaspoons baking powder
1 teaspoon salt
1/2 cup cold butter, cubed
4 large eggs
1 cup heavy whipping cream
1-1/2 to 2 teaspoons almond extract
1 cup semisweet chocolate chips
1/2 cup slivered almonds, toasted

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. , In a small bowl, whisk 3 eggs, cream and extract; add to crumb mixture just until moistened. Gently stir in chips and almonds. Turn onto a floured surface; knead 6-8 times. , On a greased baking sheet, pat dough into a 10-1/2-in. circle, about 3/4 in. thick. Cut into eight wedges. Beat remaining egg; brush over dough. Slightly separate wedges. , Bake at 425° for 10-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 595 calories, Fat 35g fat (19g saturated fat), Cholesterol 178mg cholesterol, Sodium 707mg sodium, Carbohydrate 61g carbohydrate (17g sugars, Fiber 4g fiber), Protein 12g protein.

HONEY ALMOND BUTTER



Honey Almond Butter image

To me, nothing tastes better than a warm homemade muffin right from the oven and topped with this yummy flavored butter. It's also wonderful on toast, quick breads and biscuits. -Pat Hockett, Ocala, Florida

Provided by Taste of Home

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 4

1 cup butter, softened
1/4 cup honey
1 tablespoon brown sugar
1/2 teaspoon almond extract

Steps:

  • In a small bowl, beat the butter, honey, brown sugar and extract until light and fluffy. Transfer to a sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish.

Nutrition Facts : Calories 161 calories, Fat 15g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 155mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

  • Use cold butter: Cold butter will help to create light and flaky scones. Be sure to grate the butter before adding it to the flour mixture. This will help to distribute the butter evenly.
  • Don't overmix the dough: Overmixing the dough will make the scones tough. Mix the dough just until the ingredients are combined.
  • Form the dough into a disk: After mixing the dough, form it into a disk and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes before cutting it into scones.
  • Cut the scones into triangles: Use a sharp knife to cut the dough into triangles. This will help to ensure that the scones bake evenly.
  • Bake the scones at a high temperature: Bake the scones at a high temperature (400 degrees Fahrenheit) for 15-20 minutes. This will help to create a crispy crust and a light and fluffy interior.
  • Brush the scones with honey butter: After the scones are baked, brush them with honey butter. This will help to add flavor and moisture to the scones.

Conclusion:

Almond crumb scones with honey butter are a delicious and easy-to-make breakfast treat. They are perfect for a weekend brunch or a special occasion. With their light and fluffy texture, crispy crust, and sweet honey butter glaze, these scones are sure to be a hit with everyone who tries them.

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