Recipe

Toatsed Almond Scones Recipe

	Cheric / All my dishes 1 year, 6 months ago Serve these right after they're made. If not, wrap them tightly when cooled and freeze up to 2 months. Reheat in a 350 degree oven. Found this in Woman's Day magazine. Prep:25m Cook:21m Servings:12	Cheric
	toastedalmonds scones

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Ingredients

1 cup blanched almonds (whole, slivered or sliced), toasted

2 T sugar

1 large egg

1/3 cup heavy (whipping) cream

1/4 cup cold whole milk

1/4 tsp almond extract

1 3/4 cups all-purpose flour

1 T baking powder

1/8 tsp salt

1 stick (1/2 cup) cold unsalted butter, cut in small pieces

Garnish: about 1/4 cup sliced almonds

Directions

Heat oven to 400. Have a baking sheet ready.

Process 1/2 cup almonds and the sugar in a processor or blender just until ground. Finely chop remaining 1/2 cup.

Stir egg, cream, milk and extract in a bowl until blended.

Whisk flour, ground almond mixture, baking powder and salt in a large bowl to combine. Add butter adn toss to coat with flour. Quickly, working with fingertips or a pastry blender, rub or cut in butter until coarse crumbs form.

Add egg mixture; stir with a fork just until a dough forms. Don't overdo; dough will be wet and sticky. Stir in chopped almonds. Still in bowl, gently knead dough by hand, or turn it with a rubber spatula 8 to 10 times.

Turn dough out onto a lightly floured work surface; divide in half. Working with 1 piece at a time, pat dough into a circle about 5 inches in diameter. Cut in 6 wedges; brush wtih water. Top each with a few sliced slmonds. Place 2 inches apart on ungreased baking sheet.

Bake 18 to 21 minutes until golden. Transfer to a wire rack adn cool 10 minutes before serving.

Per scone: 257 calories; 18 g fat; 19 g carb

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