Scones and a cup of tea-what a great English breakfast. These easy-to-make biscuit-look-alikes are full of almond flavor, inside and out.
Ingredients: 1 egg, 1 1/4 buttermilk, 2 teaspoons almond extract, 4 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 cup sugar, 1/2 cup unsalted butter, 2 cups sliced almonds, toasted, 2 tablespoons cream.
Instructions: Preheat oven to 425 degrees. Whisk egg, buttermilk and almond extract; set aside. Combine flour, baking powder, baking soda, salt, and sugar. Cut in butter until mixture resembles coarse bread crumbs. Add almonds, saving a few for topping. Add wet ingredients and mix lightly with a fork until mixture clings together and forms a soft dough. Knead gently 5-6 times. Divide dough in quarters. Roll out to 1/2 inch thick circles. Cut each into 6 wedges. Place on a greased baking sheet. Brush scones with cream and sprinkle with sugar and a few almonds before baking.
Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
Makes 2 dozen scones.
We had the opportunity recently to visit a beautiful Inn in Pacific Grove owned by Four Sisters. They also put out a cookbook bearing today's recipe.
"The Kitchen at Four Sisters Inns", 6th edition, Canada, 2010, pg. 18, recipe courtesy of Judy Higgins.
"Rolling in the Dough!"
