Almond and Vanilla Bean Scones
Pair these flaky, tender scones with homemade lemon curd, jam, or honey.
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Recipe Summary
Almond and Vanilla Bean Scones
Ingredients
Directions
To Make Ahead
Place unbaked scones in a single layer in an airtight container lined with parchment paper. Freeze up to 1 month. To serve, preheat oven to 350°F. Place frozen scones on a baking sheet. Bake 15 to 17 minutes or until bottoms are golden. Or place baked scones in a resealable plastic freezer bag or airtight container and freeze up to 2 months. To serve, thaw in refrigerator overnight. Preheat oven to 350°F. Place scones on a baking sheet. Bake 5 to 6 minutes or until warm.
Nutrition Facts (Almond and Vanilla Bean Scones)
Lemon Curd
Ingredients
Directions
To Store
Transfer to an airtight container. Store in refrigerator up to 1 week or freeze up to 2 months. To serve, thaw in refrigerator if frozen.
Orange Curd
Prepare as directed, except reduce sugar to 3/4 cup; substitute orange zest for the lemon zest and 3/4 cup orange juice for the lemon juice and water. Makes 12 (2-Tbsp.) servings.Per serving: 157 calories, 2 g protein, 16 g carbohydrate, 10 g total fat (6 g sat. fat), 113 mg cholesterol, 0 g fiber, 14 g total sugar, 8% Vitamin A, 9% Vitamin C, 66 mg sodium, 1% calcium, 2% iron