Layered Almond Paste Scones

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These scones are made with an easy homemade almond paste for a tender, moist and cakey texture with a delightful almond flavor. The flaky layers are delicious with a layer of jam for a fruity accent!

I’ve heard many people describe scones as “too dry” but that will NOT be the case with these almond paste scones! The base scone recipe is delightfully rich and tender. With an easy DIY almond paste layered into the dough, you’re guaranteed to have a deliciously moist scone packed with flavor.

I loved these plain (with room to add jam later), but you can also build in a layer of jam that gets baked to concentrated, fruity perfection.

As a bonus, once you figure out how easy it is to make homemade almond paste, you’ll be ready to make all sorts of recipes calling for almond paste! If you don’t love almonds, you can also make homemade pistachio paste just as easily.

Why You’ll Love This Recipe

Perfectly moist: If you tend to dislike scones because they’re too dry, you’ll love these! The layers of almond paste add tender layers of moisture in between the layers of rich scone dough.
Cheaper than buying almond paste: Store-bought marzipan or almond paste (here’s the difference between marzipan and almond paste) can be expensive. By making your own homemade almond paste with just 4 ingredients, you’ll save money and have a deliciously fresh treat. There are so many almond paste recipes out there to use this in!
Easy to make: Making the almond paste takes just a few moments in the food processor. The technique of folding the paste into the scones couldn’t be easier for a satisfying breakfast treat.

Recipe Ingredients

Unsalted butter: I always use unsalted butter so I can control the salt level in each recipe. You can use salted butter if that’s all you have–just reduce the salt by 1/4 tsp.
Heavy cream: Also known as heavy whipping cream or whipping cream, this adds extra fat and richness to keep the scone dough moist.
Kosher salt: I always use Diamond Crystal–if using fine sea salt or table salt, you can use a little less than the specified amount.
Almond flour: You can use almond meal or almond flour in this recipe. Almond meal will yield a slightly coarser paste while almond flour will yield a smooth and pale paste.
Almond extract: Don’t skip this! It gives the essential almond flavor to the otherwise very neutral paste.

How to Make Almond Scones: Step by Step

Below you can find a visual step-by-step on how to make the scones. The full instructions with the ingredient quantities can be found in the recipe card at the bottom of the blog post:

To make the scones, start by mixing the dry ingredients in a bowl: flour, baking powder, sugar and salt. Cut in the cubed butter with your fingers, then stir in the heavy cream until a soft dough forms.

Wrap the dough in plastic wrap and place in the fridge while you make the almond paste. Add the almond flour and powdered sugar to a food processor and pulse to combine. Add the water and almond extract and pulse until you have a soft paste.

Roll out the scone dough to about a 6″x12″ rectangle. Divide almond paste in two and roll out the almond paste to a 6″ by 12″ rectangle and cut into 2 equal pieces. Repeat with second portion of almond paste. Place a square of paste on the scone dough, flush with the bottom edge. Add a thin layer of jam at this point, if using.

Fold the dough over the almond paste and roll out the a 6″x12″ rectangle again. Repeat with the remaining 3 squares of almond paste.

Cut scones into triangles. Brush with cream, sprinkle with turbinado or granulated sugar and bake for 25-28 minutes or until golden and fragrant.

Storage and Reheating

Storage: These scones will keep in an airtight container at room temperature for up to 3 days. If stored in an airtight container in the fridge, they can last for up to a week.
Reheating: These are best served warm! I like reheating them in a toaster oven or in a small skillet over medium-low heat until they’re crisped and warmed through. You can also microwave them in a pinch.
Freezing: To freeze, wrap the scones well in a layer of foil or plastic wrap and place in a sealed Ziploc bag. Freeze for up to 1 month.

FAQs

Can I use store-bought marzipan instead of almond paste?

In a pinch, yes. Marzipan generally has more sugar and fewer almonds, which will likely make your scones a touch sweeter and less almond-y, depending on the brand. As long as the marzipan can be rolled out in the same manner as the homemade almond paste, it should work! However, I developed this recipe to use homemade almond paste as it’s far cheaper than store-bought marzipan.

How do I make sure the scones are light and tender?

Make sure to work the dough as little as possible and keep the dough cold! After working the butter into the dough, stir in the cream until just incorporated, mixing as little as possible (but making sure to incorporate all the dry bits). Keeping the dough in the fridge while you make the almond paste will allow the gluten in the dough to relax before you roll it out.

Can I make the scone dough ahead of time and refrigerate it before baking?

Yes. You can make both the scone dough and almond paste ahead of time before assembling (keep both wrapped well to prevent them from drying out). You can also fully assemble the scones and keep them refrigerated in a sealed container for 1-2 days before baking. When ready to bake, finish them by brushing them with cream and sugar.

What is almond paste vs. marzipan?

Almond paste typically has a higher proportion of almonds while marizpan has a higher proportion of sugar. Almond paste is a little more coarse and softer in texture (a soft paste) while marzipan is quite smooth and pliable (more like clay dough).

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5 from 7 votes

Almond Paste Scones

Tender, moist, lightly almond-flavored scones use homemade almond paste for a flavorful and cheap option. These scones will melt in your mouth!

Prep Time 25

Servings scones

Author Erika Kwee

Ingredients

For the scones

2 cups all-purpose flour (280g)
1 tbsp baking powder
3 tbsp sugar
1/2 tsp kosher salt
5 tbsp cold unsalted butter, cut into 1/4" cubes (70g)
1 cup heavy cream (227ml)

Almond Paste

heaping 3/4 cup almond flour (90g)
9 tbsp powdered sugar (70g)
1.5 tbsp water (20ml)
1/2 tsp almond extract

Assembly

3 tsp raspberry jam, optional

Instructions

Make the scones

Preheat the oven to 400F. In a large mixing bowl, whisk together the flour, baking powder, sugar and salt until combined. Rub the cold, cubed butter into the dry ingredients with your fingers until the texture is powdery with some chunks of butter still the size of peas. Pour in the heavy cream (reserve 1 tbsp or so for brushing) and stir until a soft dough forms–try not to overmix. Use your hands to gently knead any stray dry crumbs into the dough. Wrap the dough in plastic wrap or cover the bowl with a towel and set in the fridge to rest while you make the almond paste.
In a food processor, add the almond flour and powdered sugar and process to combine. Add the water and almond extract and process until a paste forms.
On a floured surface, roll out the scone dough a rectangle around 6×12". Divide almond paste in two. Roll out one portion of almond paste into a 6×12" rectangle and cut into 2 equal squares. Repeat with the second portion of almond paste for a total of 4 squares.
Place one square of almond paste on the bottom of the dough rectangle. If using the optional jam, spread 1 teaspoon evenly over the almond paste. Fold the top piece of dough over the bottom and roll out the dough to the same dimensions (around 6×12"). Repeat with the almond paste 3x until all the almond paste squares are used up.
Cut the dough in half, then in quarters to make 8 scones. Brush scones with a tablespoon of cream, sprinkle with granulated or turbinado sugar if desired). Transfer scones to a parchment-lined baking sheet and bake for 25-28 minutes, or until golden and fragrant. Let cool slightly and enjoy! These are best enjoyed the day they're made, but they also reheat quite well.

Notes

Recipe based on scones from America’s Test Kitchen via Smitten Kitchen and almond paste from ElaVegan

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