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Almond-Crumb Scones Recipe

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This recipe for Almond-Crumb Scones, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Sunday, October 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Scones:
2 C. Flour
1/4 C. Sugar
2-1/2 tsp. Baking Powder
1/4 tsp. Salt
1/2 C. Butter, cold
1/2 C. chopped Almonds, toasted*
1 Egg
1 tsp. Almond Extract
~1/2 C. Half-and-Half
Streusel Topping:
3 Tbsp. Flour
2 Tbsp. Sugar
2 Tbsp. finely chopped Almonds, toasted*
2 Tbsp. Butter, cold

Directions:
Directions:
Preheat oven to 400.
Scones:
Combine flour, sugar, baking powder and salt. Cut in butter with a pastry blender (or two knives) until mixture resembles fine crumbs. Stir in almonds. Mix in egg, almond extract and just enough half-and-half so dough leaves the sides of bowl and forms a ball.
Turn dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into a 9-inch circle on an ungreased cookie sheet.
Streusel Topping:
Combine flour, sugar and almonds. Cut in butter until mixture resembles crumbs.
Sprinkle streusel on top of scone mixture on cookie sheet; press streusel lightly into the dough. Cut into 8 wedges, but do not separate.
Bake 15 minutes, or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

*To toast Almonds (or other nuts), heat oven to 350. Bake almonds in an ungreased baking pan about 10 minutes, stirring occasionally, until golden brown.

Number Of Servings:
Number Of Servings:
8

 

 

 

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