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Layered Almond Oat Scones

Prep Time 35 minutes
Cook Time 23 minutes
Chill Time 20 minutes
Total Time 1 hour 18 minutes
Servings: 8 scones
Course: Breakfast, Dessert
Cuisine: American

Ingredients
  

Dough
  • 2 cups 240 g all-purpose flour
  • 3/4 cup 60 g old-fashioned rolled oats
  • 1/3 cup 65 g granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 10 tablespoons 140 g unsalted butter, very cold (grated)
  • 3/4 cup 180 g heavy cream, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
Almond Paste Layer
  • 85 g almond paste Odense brand is what I use
Almond Oat Crumble
  • 1/4 cup 20 g rolled oats
  • 2 tablespoons 15 g sliced almonds, lightly crushed
  • 2 tablespoons 25 g brown sugar
  • pinch of salt
  • 1 1/2 tablespoons 20 g unsalted butter, melted
Glaze
  • 1/2 cup 60 g powdered sugar
  • 2 –3 tablespoons heavy cream
  • 1/4 teaspoon vanilla extract
  • tiny drop almond extract
  • pinch of salt
For Brushing
  • 1 –2 tablespoons heavy cream

Equipment

  • Mixing bowls
  • Digital kitchen scale
  • Whisk
  • Box grater (or a rotary cheese grater)
  • Rubber spatula
  • Bench scraper (or large knife)
  • Rolling Pin
  • 2 Baking sheets
  • Parchment paper
  • Pastry brush
  • wire cooling rack

Method
 

Soak the oats
  1. In a small bowl, combine 3/4 cup (60 g) oats with 2–3 tablespoons (30–45 g) heavy cream (taken from the total).
  2. Let sit for 10 minutes.
Roll the almond paste
  1. Roll 85 g almond paste between parchment into a very thin 6 x 8-inch rectangle (~1/16 inch thick).
  2. Freeze for 10 minutes.
Grate the butter
  1. Grate 10 tablespoons (140 g) cold butter and place it in the fridge to stay cold.
Mix dry ingredients
  1. In a large bowl, whisk together:
  2. 2 cups (240 g) flour, 1/3 cup (65 g) sugar, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt
Add soaked oats
  1. Add the soaked oats to the dry mixture.
  2. Use your hands to break up any clumps and evenly distribute the oats throughout the flour.
Add butter
  1. Add the cold grated butter from the fridge.
  2. Use your hands to work it into the flour until you have evenly distributed, pea-sized pieces.
  3. Place the bowl in the fridge while you prepare the wet ingredients
Mix wet ingredients
  1. In a separate bowl, whisk together:
  2. remaining heavy cream, 1 large egg, 1 tsp vanilla, 1/4 tsp almond extract
Bring dough together
  1. Remove the dry mixture from the fridge.
  2. Pour in the wet ingredients and gently mix until a shaggy dough forms.
  3. Do not overmix.
Laminate the dough
  1. Turn dough onto a lightly floured surface and press into an 8 x 12-inch rectangle.
  2. Place the almond paste over the bottom third of the dough only.
  3. If needed, break the almond paste into pieces and gently press to fit
  4. Keep the layer thin and even
First fold
  1. Fold:
  2. bottom third up (over almond paste)
  3. top third down
  4. Dough will now look like a horizontal log
Second fold (no pressing)
  1. Rotate dough 90 degrees so it becomes a vertical log.
  2. Do NOT press it out
  3. Fold again:
  4. bottom third up
  5. top third down
Final shaping
  1. Rotate dough 90 degrees again
  2. Gently press into a thick rectangle (~1 to 1 1/4 inches thick)
Cut the scones
  1. Cut into 8 squares or rectangles (not wedges).
  2. Place slightly close together on a parchment-lined baking sheet.
Freeze + preheat
  1. Place scones in freezer for 20 minutes.
While chilling:
  1. Preheat oven to 400°F
  2. Position rack in upper third
  3. Stack a second baking sheet underneath (double pan)
Make crumble
  1. While scones chill, mix:
  2. oats, almonds, brown sugar, salt, melted butter
  3. until clumpy.
Top and bake
  1. Remove scones from freezer.
  2. Brush tops lightly with heavy cream
  3. Add crumble
  4. Bake at 400°F for 20–24 minutes
Make glaze
  1. Whisk glaze ingredients until thin and drizzleable.
Finish
  1. Let scones cool slightly, then drizzle glaze over the tops.

Notes

How to tell when they’re done

These scones are easy to overbake.
Look for:
  • Golden tops (not dark brown)
  • Set edges
  • Centers that feel soft but not wet
  • No glossy/raw dough line
They will continue to set as they cool.

Why these aren’t super tall scones

These scones are designed to be:
  • soft and fluffy
  • lightly layered
  • slightly rustic
Because of the oats, lamination, and almond paste, they spread slightly instead of rising tall like classic cakey scones.

Baking tips

  • Double pan prevents dark bottoms
  • Upper rack helps control browning
  • Keep everything cold for best texture

Make Ahead

Freeze shaped scones, take out of freezer and brush with heavy cream, and add crumble then. Bake from frozen, adding a few extra minutes if needed.

Storage

Store at room temperature for 1–2 days. Rewarm before serving.