strawberry almond scone cakes

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These strawberry almond scone cakes are a riff off of the traditional strawberry shortcakes. The scones are sturdier (all the better to absorb the delicious strawberry juices) and have chucks of almond paste scattered throughout. 

  • Author: Indi Hampton
  • Prep Time: 1 hour
  • Cook Time: 22 minutes
  • Total Time: 1 hour 22 minutes
  • Yield: 10- 12
  • Category: Dessert
  • Cuisine: American


macerated strawberries

  • 2 lbs strawberries, sliced 1/4" thick
  • 1/2- 3/4 cup granulated sugar (depending on your strawberries)
  • 1/8 tsp kosher salt
  • 1- 2 tbsp lemon juice, to taste

almond scone cakes

  • 7 oz almond paste, cut into 1/2" cubes (marzipan can be subbed, just reduce granulated sugar 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

whipped cream

  • 1 cup heavy whipping cream, well chilled
  • 1 tbsp granulated sugar
  • 1/2 tsp vanilla


macerated strawberries

  1. 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 scones

  1. Line a heavy baking sheet with parchment.
  2. In a small bowl, toss almond paste with powdered sugar to prevent them from sticking and clumping together.
  3. 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.
  4. In a small bowl, stir the cream and egg yolks just to blend and add to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients, then use your hands to gently knead the mixture together until it can be gathered into a moist, shaggy ball.
  5. With a spoon or ice cream scoop, dollop about 1/3 cup of dough onto parchment lined sheet pan. Chill the unbaked scones in freezer for 30 minutes to help the gluten relax and firm up the butter.
  6. Position an oven rack in the lower third of the oven and heat the oven to 400°F.
  7. 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.

whipped cream

  1. Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
  2. Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until stiff peaks form.
  3. 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.