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Take your breakfast up a notch with these sweet, flaky almond coffee scones. Amazing flavor and oh so easy to bake! 

The hubby and I love our lazy mornings. It’s true. There are days when the Frenchman and the boy are both still slumbering and we are all alone in the kitchen, sipping our first hot cup of coffee of the day and struggling to wake up.

It’s mornings like this that make a thousand memories, even without words. Steamy cups of coffee, a warm kitchen, loving sighs. That’s the life, honestly.

It was a morning like this that I tried out a new flavor of scones. I went to make our morning coffee in our percolator (like this one) and discovered that we had leftover coffee. Not to be one to waste coffee, I used it in a new scone recipe. This became a new family favorite.

I give you almond coffee scones.

When the smell of the cinnamon, almonds, and coffee baking together wafted through the house, you can bet that the Frenchman and the boy woke up quickly. Almost unwilling to wait, all three men were sitting in the kitchen, staring at the oven. Willing the scones to bake faster.

Truly, I am grateful they weren’t disappointed. The flavor almond coffee scones has is spicy sweet, with just a hint of coffee to them. Light and delicate, they are perfect for dipping into coffee if you would like. I would totally serve these instead of coffee cake at our next morning gathering as well.

Ingredients:

• 2 cups whole wheat flour
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/2 cup sugar
• 3/4 cup butter
• 1/2 cup slivered almonds
• 2 eggs
• 1/2 cup strong brewed coffee
• 1 Tablespoon milk
• 1 Tablespoon sugar

Instructions:

1. Preheat oven to 400 degrees.
2. In a medium mixing bowl, combine flour, cinnamon, baking powder and sugar. Whisk to combine thoroughly.
3. Cut the butter into little chunks and using a pastry cutter or 2 forks, cut into flour mixture until crumbly.
4. Stir in slivered almonds.
5. Using a separate bowl, combine eggs and coffee. Whisk to combine thoroughly.
6. Combine wet ingredients into the dry and stir until just mixed together.
7. Turn out onto floured surface and pat into an 8 inch circle.
8. Brush with milk and sprinkle with sugar.
9. Line baking sheet with parchment paper and place scone dough onto parchment paper. Cut into 6 triangles, but leave them connected in the circle.
10. Bake in oven for 30 minutes. Remove scones from oven and separate the triangles. Place back into oven for an additional 10 minutes to finish baking.
11. Cool on cooling rack for 10 minutes before serving. Store in an airtight ziplock bag, or covered container for up to 3 days.

What is your favorite scone recipe? Be sure to let me know if you try and love these almond coffee scones!

Other scone recipes to try:

Sour Cream Cherry

Maple Glazed Pumpkin

Rosemary Lemon