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5.0 from 3 votes

Almond Joy Scones

If you're a fan of Almond Joy candy bars and/or homemade scones, this recipe is for you! Almonds, chocolate, and coconut make up the filling for these fun and playful Almond Joy scones.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 scones
Calories: 235 kcal
Course: Dessert , Breakfast , Snacks , Brunch
Cuisine: American

Ingredients

Scones:
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • Pinch kosher salt
  • 1 tick (4 ounces) unsalted butter cold and cut into cubes
  • ⅓ cup mini chocolate chips, chocolate chips, or chocolate chunks
  • ⅓ cup sliced, slivered, or chopped almonds
  • ⅓ cup sweetened shredded coconut
  • ⅓ cup unsweetened coconut milk plus more for brushing
  • 1 tablespoon amaretto
  • 1 large egg beaten
Glaze:
  • ½ cup confectioners’ sugar
  • 1 tablespoon unsweetened coconut milk
  • ½ tablespoon amaretto

Instructions

    Cup of Yum
  1. Heat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl combine flour, sugar, baking powder, and salt. Add cold butter cubes to the flour mixture and work the butter into the flour mixture, using your fingers or a pastry cutter, until the mixture resembles coarse pea or dime-size crumbs. Be careful not to overwork the mixture or the butter will soften too much and the resulting scones will not be flaky. Add the chocolate chips, almonds, and coconut and toss well. Mix together the coconut milk, amaretto, and beaten egg and then add to the flour mixture and mix until just combined, kneading lightly (but don’t overwork it).
  3. Divide the dough in half and pat each portion into a ¾-to-1-inch thick circle. Don’t overwork the dough, as you want the butter inside to stay as cold as possible until the scones head into the oven.
  4. Use a bench/dough scraper or knife to cut 6 wedges (like a pizza) from each round. Flip each cut scone over and place upside down on the parchment lined baking sheet (the bottoms are flatter and will look prettier as the tops of the scones), spacing a couple inches apart. At this point, the scones can be refrigerated or even frozen and baked later. Frozen scones can be baked from a frozen state; just add a little extra baking time, as needed.
  5. Lightly brush on top of the scones (but not the sides) with a little coconut milk. Bake scones for 18 to 22 minutes until lightly golden on top. Remove from the oven and allow the scones to cool on the pan while you prepare the glaze.
  6. Stir together the confectioners’ sugar, coconut milk, and amaretto until smooth. If the glaze is too thin, add a sprinkle more confectioners’ sugar. Too thick, add a drizzle of coconut milk. When scones are cool, drizzle the glaze over the tops. Allow the glaze to set briefly and then serve the scones at room temperature.

Notes

  • Cut each round into 8 wedges instead of 6 to yield 16 smaller scones.

Nutrition Information

Serving 1scone Calories 235kcal (12%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 6g (30%) Cholesterol 36mg (12%) Sodium 135mg (6%) Potassium 6mg (0%) Fiber 1g (4%) Sugar 9g (18%)

Nutrition Facts

Serving: 12scones

Amount Per Serving

Calories 235

% Daily Value*

Serving 1scone
Calories 235kcal 12%
Carbohydrates 26g 9%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 6g 30%
Cholesterol 36mg 12%
Sodium 135mg 6%
Potassium 6mg 0%
Fiber 1g 4%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.