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Flaky Almond Croissant Scones Recipe

  • 5 min read
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My Almond Croissant Scones are the most delightful treat to come from my oven. They bake into buttery, tender scones crowned with a generous layer of rich, creamy almond paste and finished with a shower of sliced almonds that turn beautifully golden while baking. If you love almond pastries, these will quickly become a favorite.

almond scones topped with almond paste.

Almond Croissant has long been one of my favorite breakfast pastries, but these Almond Croissant Scones may have just taken the top spot. They combine everything I love about an almond croissant — buttery layers, crunchy sliced almonds, and a creamy almond filling — into an easy-to-make scone that’s perfect for breakfast or a special coffee break.

I originally decided to top classic scones with a thick almond paste because I thought it would be a nice twist. During recipe testing I discovered that the almond paste transforms the scones into something extraordinary: tender and flaky yet richly flavored with almond. The paste bakes into a golden, slightly crisp shell while staying soft underneath, creating a delightful contrast with the crumbly scone base.

What I Learned When Recipe Testing

Classic scone dough depends on a few pantry staples and two essential rules: keep the ingredients cold, and avoid overmixing or kneading the dough. Those two principles preserve pockets of butter that steam during baking and create tender, flaky layers. With an added layer of almond paste, however, I had to make adjustments so the scones would still rise and remain light.

My first test produced a denser, shorter pastry because the almond paste weighed the dough down. Increasing the baking powder to a full tablespoon made all the difference: the scones rose taller and displayed those lovely flaky layers. Another key adjustment was adding more almond flour to the paste. The extra dry almond flour keeps the paste from melting and sliding down the sides during baking, helping it set into a golden, slightly crisp top while staying creamy beneath.

Grating butter using a vegetable grater.
Grate the cold butter and chill it before mixing.
Tossing grated butter into flour in a large bowl.
Combine the dry ingredients, then toss in the grated butter.
Rubbing butter into flour mixture for scone dough.
Rub the butter into the flour until it resembles damp sand.
Flour coated with butter for making pastry.
The mixture should be damp and crumbly so it will press together easily.
Pouring cream over flour mixture in a a large bowl.
Pour the chilled liquids over the flour-butter mixture to hydrate the dough.
Tossing dough with a fork.
Use a fork to gently combine until the dough holds together.
Pressing scone dough into a dough.
Press the crumbly dough into a disk on a clean surface.
A dough circle cut into 8 triangles.
Shape into a disk, cut into eight triangles, and chill before topping.
A mixing bowl with creamed butter and an egg.
Cream the butter with powdered sugar and then add the egg and extract.
A mixing bowl with almond paste.
Fold in almond flour until the paste is thick and spreadable.
Spreading almond paste over unbaked pastries.
Top each chilled scone with a scoop of almond paste and spread it evenly.
Baked almond croissant scones.
Bake until the paste is set and the sliced almonds are golden.

Serve Warm

These scones are best served warm, straight from the oven, when the almond paste top is still crisp and the cream beneath is soft and luscious. You can store the baked scones at room temperature for up to 48 hours in an airtight container, but reheating them briefly in a low oven for a few minutes refreshes that just-baked texture.

If you need to prepare them ahead, assemble the scones and the almond paste the night before, cover the baking sheet, and refrigerate for up to 8 hours. Bake from chilled according to the directions below for the best rise and texture.

Almond scone topped with almond cream.

Tender Almond Croissant Scones

Tender, buttery scones topped with a thick layer of rich almond cream and toasted sliced almonds. These almond croissant–inspired scones bake up flaky and tender with a golden almond topping.
Servings: 8 Scones
Author: Dikla Levy Frances

Ingredients

Almond Scones

  • 1/2 Cup (113g) Unsalted butter, cold
  • 1/2 Cup Half and half, cold
  • 1 Large cold egg
  • 1 teaspoon Almond extract
  • 2 Cups (240g) All-purpose flour
  • 1 Tablespoon Baking powder
  • 1/3 Cup (70g) Sugar
  • 1/2 Cup (40g) Toasted sliced almonds

Almond Paste

  • 1/2 Cup (113g) Unsalted butter, room temperature
  • 1/2 Cup (60g) Powdered sugar
  • 1 teaspoon Almond extract
  • 1 Large egg, room temperature
  • 2 Cups (225g) Almond flour
  • 1/2 Cup (60g) Sliced almonds

Instructions

  • Use a vegetable grater to grate the cold butter (113g), then refrigerate to keep it firm.
  • In a measuring cup, combine the half-and-half (120ml) with the cold egg and 1 teaspoon almond extract. Chill this mixture.
  • In a large bowl, whisk together the flour (240g), baking powder (1 tablespoon), sugar (70g), and toasted sliced almonds (40g).
  • Top the dry mixture with the cold grated butter and toss with your hands until the butter is coated and small pieces remain.
  • Rub the butter into the flour with your fingertips until the mixture resembles damp sand and holds together when pressed.
  • Pour about half of the cold liquid mixture over the flour-butter mix and use a fork to combine; add only as much liquid as needed so the dough just comes together.
  • Turn the crumbly mixture onto a lightly floured surface or parchment-lined pan and press it into an 8-inch rough circle. If the dough sticks, shape the circle on parchment paper for easy transfer.
  • Refrigerate the disk while you preheat the oven to 400°F (200°C) and prepare the almond paste.

Almond Paste

  • Cream the room-temperature butter (113g) with the powdered sugar (60g) and 1 teaspoon almond extract until smooth.
  • Beat in the egg until fully incorporated.
  • Fold in the almond flour (225g) until the mixture forms a thick, spreadable paste.
  • Remove the chilled dough disk, slice it into 8 triangular scones, and transfer them to a parchment-lined baking sheet.
  • Brush each scone lightly with the reserved chilled liquid for a glossy finish.
  • Using a medium cookie scoop or spoon (about 1½–2 tablespoons), place a portion of almond paste on each scone and spread it evenly with the back of a spoon.
  • Bake in the preheated oven for 10 minutes. Remove the pan, sprinkle the scones with the sliced almonds, and return to the oven for an additional 5 minutes, or until the tops are golden and set.
  • Cool briefly and serve warm for the best texture and flavor.