Strawberry Almond Cream Scones
Prep time
Cook time
Total time
These easy cream scones, with almond flour and fresh strawberries, are perfect for spring.
Serves: 8 scones
  • 1 ½ cups all-purpose flour
  • ½ cup almond flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 5 tablespoons very cold unsalted butter, cut into small pieces
  • 1 cup strawberries,chopped
  • 1 cup heavy cream
  1. Preheat oven to 450° and line a baking sheet with parchment paper
  2. Combine flour, sugar, baking powder, and salt in a large bowl and whisk together.
  3. Scatter the butter pieces over the top and cut the butter in with a pastry blender until butter pieces resemble cornmeal (a few larger pieces are fine). Gently stir in the strawberries.
  4. Transfer mixture to a large bowl and add the heavy cream, stirring for 30 seconds.
  5. Turn dough out onto a countertop and use your hands to gently shape it into a 9 inch circle (I used a 9" cake pan to help eyeball it). With a sharp knife, cut the dough into 8 wedges.
  6. Place wedges onto prepared baking sheet and bake for 13 minutes. Let them cool for ten minutes, then enjoy.
Recipe by Today We Bake at