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Cinnamon Almond Scones


Submitted by: Jennifer McHenry of Bake or Break

These sweet scones are covered in almonds and a cinnamon-sugar mixture.


  • 2 c. all-purpose flour
  • 1 tbsp. brown sugar packed
  • 2 tsp. Clabber Girl Baking Powder
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 c. unsalted butter cold, and cut into 1/2-inch cubes
  • 3/4 c. milk
  • 1/2 tsp. vanilla extract
  • 3 tbsp. almonds sliced


Preheat oven to 400 F. Line a baking sheet with a silicone liner or parchment paper.
Place flour, brown sugar, Clabber Girl Baking Powder, cinnamon, and salt in a large bowl. Whisk to combine. Add butter and use a pastry blender or a fork to mix until the largest pieces of butter are about the size of small peas.

Add milk and vanilla, and stir just until combined. Gather dough into a ball and transfer to a lightly floured surface. Gently pat the dough into a disk about 7-inches in diameter. Scatter almonds over the top of the dough. Sprinkle with cinnamon-sugar.

Cut into 6 wedges. Carefully transfer wedges to prepared pan, leaving about an inch of space between wedges.

Bake 15 to 20 minutes, or until golden brown. Cool in pan on a wire rack.