White Chocolate–Almond Scones

White Chocolate–Almond Scones

The tasty White Chocolate–Almond Scones are delicious with or without clotted cream and lemon curd.

White Chocolate–Almond Scones
Yield: 18
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons fresh lemon zest
  • ½ teaspoon salt
  • 4 tablespoons cold salted butter, cut into pieces
  • 1 (4-ounce) bar white chocolate, chopped
  • ⅔ cup sliced almonds, toasted
  • ¾ cup plus 3 tablespoons cold heavy whipping cream, divided
  • ½ teaspoon lemon extract
  • Garnish: sugar
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, sugar, baking powder, lemon zest, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add white chocolate and almonds, stirring to blend.
  4. In a small bowl, combine ¾ cup plus 2 tablespoons cream and lemon extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a 1-inch thickness. Using a 1¾-inch round cutter, cut 18 scones from dough. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream, and sprinkle with sugar, if desired.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
  7. Serve warm.
Recommended Condiments: Clotted Cream, Lemon Curd


Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!



  1. Can you do this with a lower flour.,I need to watch my carbs. Always looking for your almond flour and glutin free recipes. Love this beautiful setting going to make this for my love, husband. He too loves tea time treats and tea.
    Thank you Mary Holmes


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.