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Almond-Crumb Scones Recipe

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This recipe for Almond-Crumb Scones is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400º.
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 350º. 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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