Toasted Almond Scones
There's nothing better on a cold snowy morning than Dorie's Toasted Almond Scones.
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Makes 12 scones
- 1 cup blanched almonds (whole, slivered or sliced), toasted
- 2 tablespoons sugar
- 1 large egg
- 1/3 cup cold heavy cream
- 1/4 cup cold whole milk
- 1/8 teaspoon pure almond extract
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
- 1/4 cup sliced almonds (optional)
Step 1: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Step 2: Divide the toasted almonds in half. Finely ground 1/2 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 1/2 cup.
Step 3: Stir the egg, cream, milk and almond extract together.
Step 4: Whisk the flour, ground almonds and sugar, baking powder and salt together in a large bowl.
Step 5: Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with a pastry blender, cut and rub the butter into the dry ingredients until you have pea-size pieces.
Step 6: 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.
Step 7: Stir in the chopped almonds.
Step 8: Gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Turn the dough out onto a lightly floured work surface and divide it in half.
Step 9: Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut it into 6 wedges and top each scone with a few sliced almonds, if you’re using them.
Step 10: Place them on a 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.
Step 11: Bake the scones for 20 to 22 minutes, or until their tops are golden and firm to touch. Transfer to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.