Almond Latte Scone

Espresso Preparation

1. Preheat espresso machine and portafilter for 10 minutes
2. Grind 18g coffee beans to fine consistency
3. Distribute grounds evenly and tamp with 30lbs pressure
4. Extract double shot in 25-30 seconds, yielding 36ml

Milk Preparation

1. Combine whole milk and almond milk in steaming pitcher
2. Steam milk to 150-160°F, creating microfoam texture
3. Tap pitcher and swirl to integrate foam

Assembly

1. Add almond syrup to preheated 8oz cup
2. Pour extracted espresso over syrup
3. Pour steamed milk blend, creating latte art if desired
4. Garnish with sliced almonds
5. Warm scone and serve alongside latte

Extraction Excellence: Aim for honey-like espresso flow with golden crema. Milk Technique: Keep steam wand tip just below surface initially, then plunge deeper for heating. Temperature Control: Use thermometer until you develop feel for proper milk temperature. Scone Pairing: Warm scone for 30 seconds in oven for optimal texture contrast with the creamy latte.