If you have a scone pan you’d like to use more often, try this week’s recipe. It’s simple, making use of kitchen staples and a few almond products you can easily pick up at the store. You don’t even really need the almond flour; you can grind up some more almonds in your food processor. Yet this makes a rich, tasty treat that’s great for serving to holiday visitors (who may be a little tired of Christmas cookies, gingerbread, etc.). From the “B” Street House Bed & Breakfast in Virginia City, Nevada, where you can enjoy “the charm of the Victorian era in the Silver State”.
Triple Almond Scones
2015-01-30 10:35:40
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Ingredients
- 1 2/3 cups all-purpose flour
- 1/3 cup almond meal/flour or very finely chopped almonds (use food processor to grind into flour consistency)
- ½ tsp. baking soda
- 2 tsp. baking powder
- ¼ tsp salt
- 1/3 cup granulated sugar
- ½ cup (one stick) cold butter
- ¾ cup sour cream
- 1 large egg
- ½ tsp almond extract
- ½ cup toasted, chopped almonds
- 1/3 cup sliced almonds for topping
Instructions
- Preheat oven to 375. Put flours, baking powder, soda, salt, sugar in medium mixing bowl and stir together.
- Add butter in chunks and cut in with pastry cutter. Mix together the wet ingredients and add them to the flour mixture. Mix well and add almonds and knead together for 10 or 12 turns until mixture is well mixed. Put in scone pan that holds eight triangular shaped large scones.
- Top with the sliced almonds.
- Bake in 375 oven for 18 to 20 minutes or until tops of sliced almonds are golden brown and scone is baked through.
- Cool slightly and remove from pan. Serve warm. Makes eight large triangular scones.
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