There are many recipes for delicious scone available, but often include an overload of butter or other fats. This recipe, making one dozen scones, calls for only 4 Tbsp of butter. It also calls for a higher protein content with its 6 Tbsp of ground almonds.
Makes 12 scones.
Ingredients:
- 1/2 c almonds, blanched and slivered or 6 Tbsp almond meal
- 2 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 c sugar
- 4 Tbsp butter, very cold, cut into small pieces
- 1/3 c milk
- 1/3 c buttermilk
- 1 egg, beaten
- 1 tsp almond extract
- powdered sugar for garnish
Directions:
- Preheat the oven to 350 degrees F. Place the almonds in a food processor and process until they are a fine crumb. Add the remaining dry ingredients and pulse a few times to mix. Add the butter and process until incorporated well.
- With the food processor on, add the wet ingredients through the feed tube. Continue to mix, just until it all comes together and forms a ball. Do not over-mix! The dough will be a little sticky when you remove it from the food processor; place on floured board or wax paper and shape into 1? thick rectangle. Cut into 12 scones.
- Place the scones on a buttered cookie sheet and bake in the center of the oven for about 25 minutes. Cool on a rack. When cool, dust with powdered sugar.