These lovely Filled Almond Scones contain centers stuffed with addictive and decadent chunks of almond paste.

filled almond scones


Filled Almond Scones are soft, slightly sweet, and oh-so fabulous when paired with my Berry and White Chocolate Jam! YUMMY!

I don’t know about you, but I’m a sucker for anything that’s made with almond paste.  Almond croissants are one of my all-time breakfast foods when on vacay!

That’s why when deciding on what kind of baked good I wanted to serve on my Easter Brunch Buffet, it had to feature almond paste.

This recipe calls for a full 6 ounces of almond paste, cut in chunks and sprinkled over a rectangle of dough.  Then it’s rolled up, jelly-roll fashion, and rolled out to intersperse the paste throughout the dough. 


ingredients for filled almond scones


The perfect scone is not particularly hard to make.  But, here’s a few tips that will help you achieve the kind of results you desire:

  • Don’t overwork the dough for tender scones 
  • Use very cold HIGH QUALITY butter in your scone dough; or frozen if the kitchen is overly warm
  • Cut chilled butter into small cubes; grate frozen butter with a box grater
  • Keep the butter cold as it’s worked into the flour mixture by using a pastry blender or your fingertips
  • Use insulated or light colored baking sheets to ensure even browning
  • Chill the cut scones before baking to help them keep their shape and rise taller
  • Use an egg wash glaze on the tops after chilling to give the scones an attractive “shine”
  • Add or sprinkle your toppings on the tops of the scones AFTER egg wash (sliced almonds, large granule sparkling sugar)


If you follow the above tips, you’ll have a basket full of fabulous Filled Almond Scones to enjoy and savor! 


But what will you serve them with? 

How about my incredibly decadent Berry and White Chocolate Jam?

filled almond scone with berry and white chocolate jam


The bright and tangy flavors of sweet assorted berries simmered into a luscious, thick jam are made even for heavenly with the addition of decadent chunks of white chocolate.

Both recipes are featured in my Easter Brunch Buffet this year.  I created the recipes and menu with the holiday hostess in mind, so it’s full of “make-ahead” items.  Let’s check out the menu!

  • Filled Almond Scones served with Berry and White Chocolate Jam
  • Baked Ham with 3 Mustards served with Assorted Rolls, Sliced Breads and Baguettes
  • Marinated Cheeses & Vegetable Platter with Zesty Italian Vinaigrette


Easter brunch buffet




Here’s some great Easter entertaining printables to help make it a fabulous holiday!  There’s a fabulous Easter invitation with matching guest place cards and napkin rings!


What would an Easter Celebration be without some adorable party decorations?  I’ve created some colorful Spring “swirlies” to “hang around” your party too!   

You’ll want to print the decorations on nice card stock, glossy or matte, it’s your choice.  Choose some pretty colored construction paper for the “swirly”, and you’ve got some really simple, quick and cute Easter party decorations.



Want your own set of EASTER CELEBRATION PRINTABLES, but you’re not on our list yet?

Easter celebration plannerWhy not join in on the fun!

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berry and white chocolate jam

Filled Almond Scones

Yield: 12 small or 6 large scones
Prep Time: 15 minutes
Cook Time: 22 minutes
Additional Time: 20 minutes
Total Time: 57 minutes

These lovely Filled Almond Scones contain centers stuffed with addictive and decadent chunks of almond paste. They're soft, slightly sweet, and oh-so fabulous when paired with my Berry and White Chocolate Jam! YUMMY!


  • 1 2/3 cups AP flour + addl. for board
  • 1/3 cup cake flour
  • 1 Tbsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. kosher salt
  • 1/3 cup vanilla sugar (see note)
  • 4 oz. unsalted butter (frozen/grated)
  • 1 large egg, beaten
  • Buttermilk (pour beaten egg into 1 cup measure, fill with buttermilk)
  • ½ tsp. almond extract
  • 8 oz. almond paste, cut into small chunks
  • 1 large egg + 1 Tbsp. buttermilk, beaten (egg wash for brushing tops)
  • 2-3 Tbsp. almonds, sliced
  • Large Granule Sparkling Sugar for sprinkling tops


  1. Sift flours, baking soda, baking powder and salt into a large bowl, add vanilla sugar and whisk to mix well. 
  2. Add grated frozen butter to the bowl, and with your fingertips or a pastry blender, work the butter into the flour mixture. Do not overwork it, leave the butter in small bits throughout the flour.
  3. Place beaten egg in a 1 cup measure and fill the remainder with buttermilk to equal one cup. Make a well in the flour mixture and pour in the milk and egg.  Gently stir the liquid into the flour mixture using a wooden spoon.  Don’t overwork the dough, stir just until the flour comes together into a rough dough.


  1. Place the dough onto a floured board and pat out until it’s about a half-inch thick. Fold over once and gently roll into a 12 inch rectangle.  Sprinkle almond paste pieces over top and gently push into dough. Roll the dough jelly-roll fashion into a log. 
  2. Pat down dough to flatten and roll out into a 1 ½”-2” thick rectangle.  Using either a sharp knife or biscuit cutter, make 12 scones.  (reshape and cut
    additional scones with leftover dough if using a biscuit cutter)
  3. Place the scones on a parchment-lined baking sheet and chill for 20 minutes in refrigerator, or freezer for 10 minutes.  Preheat oven to 400°F.
  4. Remove scones from refrigerator, brush with prepared egg wash and sprinkle with almond slices and sparkling sugar.
  5. Bake scones for 20-22 minutes or until golden brown. Let cool on a wire rack for 5 minutes, serve warm.
  6. If not serving immediately, let cool completely before freezing or storing.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 301Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 52mgSodium 323mgCarbohydrates 33gFiber 2gSugar 14gProtein 7g

Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.

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