Strawberry Almond Scones

There are probably lots of things you could bake to make your family/friends/colleagues happy, but scones are right near the top. These scones have a wonderful texture and flavor - and the combination of strawberries and almonds is perfect at this time of year! Make your breakfast/coffee break/afternoon snack dreams come true - just whip up a batch of these scones!

In a large bowl or food processor, combine the flours,

sugar, baking powder, baking soda, and salt. Mix until combined.

Add the butter and pulse until the mixture resembles coarse sand. If you are not using a food processor, use a pastry blender or your fingers to crumble the butter. If you did use a food processor, transfer the flour/butter mixture to a large bowl.

Add the buttermilk

and the sliced strawberries,

mixing until well combined.

Gently scoop out about 1/4-cup portions of the dough onto the parchment-lined baking sheets and slightly flatten each with your fingers. Lightly sprinkle each scone with the turbinado sugar.

Bake the scones at 400 until lightly golden around the edges, about 30-35 minutes.

Let cool on a wire rack for about 30 minutes before glazing.

For the glaze: In a medium bowl, whisk together the powdered sugar, buttermilk,

and almond extract. Once slightly cooled, carefully drizzle the glaze over the scones

(I found it helpful to put the cooling rack that the scones were on directly over my rimmed baking sheet while glazing-super easy clean-up!). Top each scone with a small handful of toasted almond slices.

Aren't these beautiful?

I love summer, strawberries, and scones! Three things that start with "s!"

One year ago: Mexican "Fried" Ice Cream Dessert
Two years ago: Zucchini Fries
Three years ago: Thai Chicken Tacos
Four years ago: Strawberry Rhubarb Crumb Pie
Five years ago: Creamy Brownie Frosting

Get more inspiration at Cast Party, What's Cooking, What's Cooking 2, the Yuck Stops Here, Full Plate, Showcase Your Talent.

Strawberry Almond Scones

1 1/2 cups flour
1 1/2 cups white whole wheat flour
1/4 cup plus 2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, cold, cut into small pieces
1 1/4 cup buttermilk
1 1/2 cups strawberries, sliced
2 Tbsp. turbinado sugar
2 cups powdered sugar
3 Tbsp. buttermilk
1/2 tsp. almond extract
1/2 cup sliced almonds, toasted

In a large bowl or food processor, combine the flours, sugar, baking powder, baking soda, and salt. Mix until combined.
Add the butter and pulse until the mixture resembles coarse sand. If you are not using a food processor, use a pastry blender or your fingers to crumble the butter.

Add the buttermilk and the sliced strawberries, mixing until well combined.

Gently scoop out about 1/4-cup portions of the dough onto the parchment-lined baking sheets and slightly flatten each with your fingers. Lightly sprinkle each scone with the turbinado sugar. Bake the scones at 400 until lightly golden around the edges, about 30-35 minutes.

Let cool on a wire rack for about 30 minutes before glazing.

For the glaze: In a medium bowl, whisk together the powdered sugar, buttermilk, and almond extract. Once slightly cooled, carefully drizzle the glaze over the scones (I found it helpful to put the cooling rack that the scones were on directly over my rimmed baking sheet while glazing-super easy clean-up!). Top each scone with a small handful of toasted almond slices.

Recipe Source: The Curvy Carrot