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Gluten free strawberry shortcake on a plate with a fork.
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Easy Almond Shortcakes (or Scones!)

These ultra tender and flaky shortcakes are easy to make and have an incredible almond flavor. You can serve them on their own as scones, or you can turn them into strawberry shortcakes with berries and whipped cream. For a slight twist, serve the shortcakes with syrupy roasted strawberries (see below for the recipe). Be sure to use cold butter, straight out of the fridge for the dough (the cold butter is key for a flaky texture). You can use either regular all-purpose OR gluten-free flour in these shortcakes (see the Notes below).
Prep Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: easy shortcake recipe, gluten free strawberry shortcake recipe, homemade strawberry shortcakes
Servings: 9 Shortcakes

Ingredients

  • 2 cups (272 g) all-purpose flour OR 2 cups (296 g) gluten-free flour, plus more as needed
  • ¼ cup (28 g) almond flour
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter
  • 2 large eggs, divided
  • cup sugar
  • cup whole milk
  • ½ teaspoon almond extract
  • 1 tablespoon turbinado sugar
  • 2 tablespoons sliced almonds

For serving (optional)

  • Sliced fresh strawberries or Roasted Strawberries (see recipe below)
  • Whipped cream

Instructions

  • Preheat the oven to 400˚F. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the all-purpose flour (or gluten-free flour), almond flour, baking powder and salt. Using the large holes of a cheese grater, grate the butter over the top of the dry mixture (alternatively, use a box grater to grate the butter onto a piece of wax or parchment paper, then transfer the butter to the bowl). Place the bowl in the freezer for 10 minutes to chill.
  • In a small bowl, whisk one of the eggs with 1 teaspoon of water. Set aside (this will be the egg wash for later).
  • In a separate bowl, whisk the remaining egg with the sugar, milk and almond extract until smooth.
  • Take the bowl out of the freezer, and, using your fingers, toss the butter with the flour mixture until evenly incorporated. Make a well in the center, and pour in the wet ingredients. Slowly work the dry ingredients into the wet ingredients until incorporated, being careful not to overwork the dough.
  • Turn out the dough onto a lightly floured surface. Using lightly floured hands, gently press the dough into a 1-inch thick square (about 6 ½ inches wide). Cut the dough into 9 square scones, and transfer them to the baking sheet.
  • Brush the scones lightly with the egg wash (you won’t need it all), and sprinkle them with the turbinado sugar and sliced almonds. Bake until golden brown, about 15-17 minutes. Let cool.
  • Serve the shortcakes on their own as scones, or transform them into shortcakes by slicing them in half horizontally and filling them with strawberries and whipped cream.

Notes

Do Ahead:
  • The uncooked shortcakes can be wrapped in wax paper and frozen (in a single layer) in an airtight container or ziptop bag. When ready to bake, proceed as directed—don’t defrost.
  • The baked shortcakes can be cooled completely then stored in an airtight container at room temperature for up to 2 days, or they can be frozen for up to 2 months. 
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