Strawberry-Almond Cheesecake Scones
Jammy strawberries, fragrant almonds, and luscious cream cheese make these scones a delicate accompaniment to a springtime tea tray or cozy breakfast in bed!
Servings: 12 scones
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup almond flour blanched
- 1/2 tsp sea salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp coconut sugar
- 2 ounces cream cheese cold, cubed
- 3 tbsp butter cold, cubed
- 3/4 cup fresh strawberries hulled and chopped
- 1/2 cup buttermilk
- 1 egg lightly beaten
- 1/4 tsp almond extract
- 2 tbsp cream
- 3 tbsp sliced almonds optional
- 2 tsp coconut sugar optional
Instructions
- Preheat oven to 425 degrees F. Butter a large, rimmed baking sheet.
- In a large mixing bowl, combine the wheat flour, almond flour, salt, baking powder, baking soda, and coconut sugar.
- Cut in the cubed butter and cream cheese with a pastry blender or fork until the pieces are the size of peas. Add the strawberries.
- Combine the buttermilk, egg, and almond extract. Pour the liquids into the flour mixture. Mix lightly with a wooden spoon until only a few streaks of flour remain.
- Tip the dough out onto a floured board. Knead very gently with the tips of your fingers a few times. Form the dough into a rectangle about 3/4" thick. Cut into 6 squares, then cut the squares in half to form triangles.
- Transfer the scones to the buttered baking sheet. Brush with cream; sprinkle with sliced almonds and additional coconut sugar, if desired.
- Bake for 12-15 minutes, or until the edges of the scones turn golden. Cool on a wire rack. Serve warm or at room temperature. Scones are best eaten the day they are made.
Notes
The butter should be very cold to achieve the proper flaky scone texture. Frozen is fine; just use a sharp knife to cut it into thin slices before adding it to the dough.
The amount of liquid needed may vary depending on how fresh your flour is, as well as humidity. You may need to add a little more buttermilk or flour to make a soft dough. See photo.