1-Getting Started: First, preheat your oven to 375°F and line a baking sheet with parchment paper to ensure easy cleanup and even baking. This step sets the foundation for scones that bake up fluffy, even at high altitudes like 5,280 feet where this recipe was tested.

2-Mixing the Dough: In a large mixing bowl, combine the dry ingredients: 2 cups all-purpose flour, 4 teaspoons baking powder, and 1/4 teaspoon coarse kosher salt. Add 8 ounces of cold cream cheese chunks and crumble 8 ounces of almond paste over the mixture, then drizzle in 1 teaspoon vanilla extract.

Use a pastry cutter or your hands to mix everything until it forms a crumbly texture with pieces no larger than 1/4 inch this keeps the scones tender. Stir in 3/4 cup cold whole milk until a soft, sticky dough comes together, and if you’re making the chocolate chip version, fold in 1/2 cup semi-sweet or dark chocolate chips at this stage.

3-Shaping and Baking: Lightly dust the parchment paper with flour to handle the sticky dough easily. Shape the dough into an 8-inch disk directly on the baking sheet and cut it into 8 wedges without separating them yet.

Bake on the center rack for 20 minutes, then remove the tray, cut along the wedges again, separate them, and bake for an additional 5 minutes until fully cooked and golden. For variations, like adding freeze-dried strawberries, incorporate them before the milk as mentioned in the tips.

4-Adding the Finishing Touch: While the scones cool slightly, prepare the icing by whisking together 3/4 cup powdered sugar, 3/4 teaspoon almond extract, and 1 1/2 to 2 tablespoons milk until it reaches a thick but drizzleable consistency. Drizzle the icing over the hot scones and immediately sprinkle with 2 tablespoons chopped almonds, plus a few extra chocolate chips if using the variation.

Allow the scones to cool for a few minutes before serving to lock in that fluffy texture. The total time is about 40 minutes, making this a quick recipe for busy parents or students. For more ideas, check out other baking recipes on our blog for complementary treats.