Almond paste is polarizing— people either love it or they hate it. For those who love it, this recipe will be the best thing that ever happened to your juicy fresh summer strawberries. It’s a riff off of strawberry shortcakes, and it trades in the usual fluffy biscuits for creamy, buttery, heartier scone-cakes. These cakes have a longer half life when doused in the rich strawberry syrup, yet they’re still incredibly tender and moist. The scones are laced with chunks of sweet almond paste for a hit of almond flavor and chewy bite. Marzipan can easily be subbed in, but I would recommend reducing the sugar from 3 tbsp to 1 1/2 tbsp to prevent the scones from getting too sweet.
If you’re not in the marzipan camp at all— no worries! The almond paste/ marzipan can easily be scrapped all together for a scone cake that is simple, and equally delicious.
strawberry almond scone cakes
makes 10- 12 scones | scone recipe is loosely adapted from Fine Cooking
- 2 lbs strawberries, sliced 1/4" thick
- 1/2- 3/4 cup granulated sugar (depending on your strawberries, and your sweetness preferences)
- 1/8 tsp kosher salt
- 1- 2 tbsp lemon juice, to taste (you want the strawberries to taste sweet but not sugary, add more lemon juice if too cloying)
almond scone cakes
- 7 oz almond paste, cut into 1/2" cubes (marzipan can be subbed, just reduce granulated sugar from 3 tbsp down to 1 1/2 tbsp)
- 1 tbsp powdered sugar
- 2 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 6 tbsp cold unsalted butter, cubed
- 2 large egg yolks
- 3/4 cup heavy cream, plus more if needed to bring mixture together
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tsp milk or heavy cream, for topping
- 2 tbsp turbinado sugar, for topping
- 1 cup heavy whipping cream, well chilled
- 1 tbsp granulated sugar
- 1/2 tsp vanilla
- Toss all ingredients together and let stand for one hour at room temperature. Add more lemon juice or sugar, if needed, depending on the sweetness of the strawberries.
almond scone cakes
- Line a heavy baking sheet with parchment. If not chilling the dough for 30 minutes*, preheat the oven to 400°F.
- In a small bowl, toss almond paste with powdered sugar to prevent them from sticking and clumping together.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender or two table knives until the largest pieces of butter are about the size of peas. Add the almond paste, tossing until evenly distributed and coated with flour.
- In a small bowl, stir the cream and egg yolks just to blend. Add this all at once to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients and then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and it can be gathered into a moist, shaggy ball. Don’t over knead: This dough is sticky but benefits from minimal handling.
- With a spoon or ice cream scoop, dollop about 1/3 cup of dough onto parchment lined sheet pan. *For best rise and most tender crumb, chill the unbaked scones in freezer for 30 minutes to help the gluten relax. The butter will also firm up for a flakier end product.
- Position an oven rack in the lower third of the oven and heat the oven to 400°F.
- Brush the scones with the milk or cream and sprinkle with turbinado sugar. Bake until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean, 18 to 22 minutes. Cool on cooling rack for 10 to 15 minutes before serving.
- Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
- Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until stiff peaks form.
- Do not overbeat. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.