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Almond Scones

January 19, 2008

These have a bit of white whole wheat flour, which adds a nutty flavor to the scone without adding a really grainy texture. I don’t use much sugar in these as I like my scones not too sweet. You can make these and cut them out the night before, then just pop them in the oven in the morning.

Almond Scones

Ingredients

1 cup all-purpose flour
1 cup white whole wheat flour (I use King Arthur brand)
1/4 cup sugar
1/2 tsp salt
2 tsp baking powder
7 tbsp cold unsalted butter
3/4 cup chopped almonds
2/3 cup half and half
1 egg yolk
1/2 tsp vanilla extract
1/2 tsp almond extract

Directions

Whisk together the flours, sugar, salt and baking powder in a large bowl. Cut the butter into small pieces, and drop into the dry ingredients. Using your fingers, rub the butter into the flour mixture until you have pieces ranging from pea-sized to oatmeal-sized (and everything in between.) Stir in the chopped almonds (save in a small bowl about 2 tbsp of the chopped almonds to top the scones with.)

In another bowl, whisk together the half and half, egg yolk, vanilla and almond extracts. Pour all at once into the dry ingredients, and using a fork, give it a few stirs just so the ingredients are combined. Then, using your hands, gather up the dough right in the bowl and turn it over a few times, pressing it against the side of the bowl (like a soft knead.) Do this about 5-10 times, just until the dough seems to be holding together and most of the stray bits of flour are incorporated.

Turn the dough out onto a lightly floured surface. Pat the dough into a 1-inch thick disc. Using a sharp knife, cut the disc into 8 wedges. Place the wedges on a baking sheet lined with parchment paper. Top each wedge with a sprinkling of the reserved chopped almonds, pressing lightly down on them with your fingers so they stick to the top. At this point, you can either cover the baking sheet and place it in the refrigerator overnight to bake in the morning, or bake them directly.

Bake the scones at 400 degrees F for 15-20 minutes (20 minutes if they’ve been chilled in the fridge overnight), just until the edges are lightly browned.

Makes 8 scones.

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