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Prep Time: 0 Minutes Cook Time: 21 Minutes |
Ready In: 21 Minutes Servings: 12 |
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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. 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:
1. Heat oven to 400. Have a baking sheet ready.
2. Process 1/2 cup almonds and the sugar in a processor or blender just until ground. Finely chop remaining 1/2 cup.
3. Stir egg, cream, milk and extract in a bowl until blended.
4. 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.
5. 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.
6. 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.
7. Bake 18 to 21 minutes until golden. Transfer to a wire rack adn cool 10 minutes before serving.
8. Per scone: 257 calories; 18 g fat; 19 g carb
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