Lemon Almond Tea Scones
Nutrition Information
  • Serves: 16 scones
  • Serving Size: 1 scone
  • Calories: 160
  • Fat: 8 g
  • Carbohydrates: 17 g
  • Sodium: 120 mg
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 30 mg
Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
Scones:
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 6 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Zest of 1 large lemon (about 1 tablespoon zest)
  • 1 stick butter, frozen
  • 1 egg
  • ⅓ cup half & half
  • ¼ cup low fat milk
  • 1 tablespoon almond extract
  • ⅓ cup sliced almonds
Glaze: (optional)
  • 1 cup confectioners’ sugar, sifted
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon almond extract
Instructions
  1. Preheat oven to 400 degrees F and adjust baking rack to the middle position. Line baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, sift together flour, sugar, baking powder, salt and lemon zest. Grate the frozen butter using a box grater. Toss butter into flour mixture and combine using a pastry cutter until mixture resembles coarse meal. Set aside.
  3. In a small bowl, whisk together egg, half & half, milk and almond extract. Using a rubber spatula, gradually work liquid into flour until everything appears moistened. Gently fold in sliced almonds, careful not to overwork the dough. With floured hands, work dough into 2 balls.
  4. On a well-floured surface, press each ball of dough into 1-inch, round thick disks. Using a paring knife, cut each disk into 8 equal triangles. Place scones at least 2 inches apart on the prepared baking sheet. Top with additional chopped almonds if desired. Bake for 20-25 minutes or until lightly golden brown. Meanwhile, whisk together glaze ingredients in a small bowl. Drizzle glaze on top of scones while they are still hot.
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