These Toasted Almond Scones can be called triple almonds scones because it has three different form of almonds in it...ground almonds , finely silvered/ chopped almonds and almond extract that makes these scones so almond-ny . This recipe is taken from Dorie's Baking From My Home To Yours . Love this book so much that it has become a ritual to flip through the pages everyday and planning what to bake from the book....lots of beautiful recipes and they are quite simple to make too. Saw this almond scones and I knew I had to make them for our breakfast but of course needless to say, before dawn arrived , we took some for our late nite supper...it was soft and fluffy on the inside and a light crunch on the outside and every bite is full of almond fragrance......mmmmmm
Love the simple and no fuss method. I just have to use a mixing bowl and a rubber spatula to mix all the ingredients together...not much washing involved and I know for sure, I will surely want to make this again for our sunday breakfast. You can eat them plain or apply some sweet butter or any fruit jam on them and you will have a satisfying scones for your breakfast or afternoon tea. Lovely , and I know Dorie's recipes will never disappoint me. These scones are best eaten on the same day.
Toasted Almond Scones - Dorie's Baking From My Home To Yours
1 cup blanched almonds (whole, silvered or sliced) toasted
2 tbsp sugar
1 large egg
1/3 cup cold heavy cream
1/4 cup cold whole milk
1/8 tsp pure almond extract
1 3/4 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
1 stick ( 8 tbsp0 cold unsalted butter, cut into small pieces
1/4 cup sliced almonds ( optional)
Center a rack in the oven and preheat the oven to 400 deg F . Line a baking sheet with parchment or a silicone mat.
Divide the toasted almonds in half. Finely grind ½ cup in a food processor or blender with the sugar, taking care not to overgrind the nuts and end up with almond butter. Finely chop the other ½ cup.
Stir the egg, cream, milk and almond extract together.
Whisk the flour, ground almonds and sugar, baking powder and salt together in a large bowl. Drop in the butter and , using your gingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips ( my favorite method ) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces the size of oatmeal flakes and pieces the size of everything in between – and that’s just right.
Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Stir in the chopped almonds.
Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Turn the dough out into a lightly floured work surface divide it into half. Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut into 6 wedges and top each scone with a few sliced almonds, if you are using them. Place them on the baking sheet. ( At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking – just add about 2 minutes to the baking time )
Bake the scones for 20-22 minutes or until their tops are golden and firmish. Transfer to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperatures.
Enjoy and have a great weekend :)
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