Toasted Almond Scones

Share

There's nothing better on a cold snowy morning than Dorie's Toasted Almond Scones.
 
 
Makes 12 scones
 



 

Ingredients

 
  • 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)
 



 

Instructions

 
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.
 
 



 

Add new comment

By submitting this form, you accept the Mollom privacy policy.