5 Best Almond Extract Substitutes for Scones

Quick tip: Vanilla extract works well as a milder almond extract substitute if used at double strength without overhydrating the dough.

Vanilla extract shares aromatic compounds with almond extract, primarily vanillin, which provides a sweet and inviting scent that enhances baked goods. In scones, this substitute maintains the balance of flavors without altering the dough's chemistry significantly.

When substituting, use double the amount of vanilla extract to match the intensity of almond extract, as vanilla is milder. Be cautious not to add too much liquid extract to avoid affecting dough hydration.

The final scones will have a slightly different but equally pleasant flavor, leaning more towards classic bakery notes rather than the nutty almond character.

Quick tip: Imparts a rich, buttery aroma that complements scones but lacks the nutty flavor of almond extract.

Butter extract contains diacetyl and other compounds that mimic the flavor of butter, which can enhance the richness of scones. While it does not replicate almond's nutty notes, it adds a pleasant depth that works well in baked goods.

Use slightly more butter extract to compensate for almond extract's stronger flavor. Monitor dough moisture since extracts add liquid.

Scones will taste richer and more buttery but will miss the distinctive almond aroma, resulting in a subtly different but still enjoyable flavor.

Quick tip: Provides a nutty flavor similar to almond but slightly earthier and less sweet.

Hazelnut extract contains aromatic compounds that mimic nutty flavors, making it a reasonable alternative to almond extract in scones. It complements the buttery and crumbly texture by adding a warm, nutty note.

Use in equal amounts but consider reducing other nut ingredients if present to avoid overpowering the scone. Watch for slight changes in flavor profile.

The final product will have a nutty flavor reminiscent of almond but with a distinct hazelnut character, which can be a pleasant variation.

Quick tip: Adds a sweet, caramel-like flavor that complements scones but lacks the nutty almond note.

Maple extract contains flavor compounds that evoke sweetness and caramel notes, which pair well with scones' buttery texture. It does not replicate almond flavor but adds complexity.

Use less maple extract because it is potent and can overpower the scone's delicate flavor. Adjust sugar slightly if needed.

The resulting scones will have a sweet, warm flavor with subtle caramel undertones, differing from the original almond profile but still delicious.

Quick tip: Provides almond flavor but adds extra sugar and moisture, which can affect dough consistency.

Almond-flavored syrup contains sugar and water along with almond flavoring, which can impart the desired nutty aroma. However, the added moisture and sweetness can alter the dough's hydration and sugar balance.

When using syrup, reduce other liquids slightly to maintain dough consistency. Be cautious with sugar content to avoid overly sweet scones.

The final scones will have a pronounced almond flavor but may be slightly sweeter and denser due to the syrup's moisture and sugar content.