Almond Scones it is!

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Wandering around this page trying to figure out how to get the type with the photo.  Ah, here we go, perhaps.  I’ve been thinking of almond scones for a few days lately.  Today, it’s raining so I’m thinking it’s a perfect day for baking.  I went somewhere locally, that’s new and had a scone a few days ago.  Why are they round?  They look like a lump thrown together, very unappealing, common, crappy looking.  Generally they are soft also.  Not sure if it’s because the heat goes round and round with nothing to stop it so the scone absorbs the moisture or if they are all just bad.  The scones I make are always triangles, lots of crispy edges, sealed, keeps the moisture out with a nice crack to the crust.  In these first few shots we have raw dough just cut.  The next photo are the scones, set on a baking sheet, raw, ready to put in the freezer for future use.  I cover the sheet with plastic and then when fully frozen put them in zip loc bags.  Baking is a snap….preheat the oven to 375, place them on parchment lined sheets and bake for about a half hour or so.  You want them to look like the baked ones here.

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The recipe for these scones – is a much coveted one.  I had always thought I would be opening another cafe soon and should keep my recipes to myself but I’m over that.

Almond Scones….16 Triangles

Preheat oven to 375.  Line baking sheets with parchment paper set aside.  With a food processor as your tool mix as listed below.

5-1/3 C. Flour

6 Tbs. Sugar

3 Tbs. Baking Powder

2-1/2 Sticks butter, cubed

8 Oz. Almond Paste

Chop it all up together then dump in a large bowl.

Add a handful of sliced Almonds.

In a measuring cup combine the rest.

2 Cups Buttermilk (today I used 1-1/2 C. Almond milk and 1/2 C. Yogurt)

4 Eggs (I used one giant duck egg and 2 regular eggs)

1 Tbs. Almond extract – Sieben Bitter Almond Essence if lovely if you have it available.  I have run out so I used vanilla.

Mix well with a whisk.

Make a well in the center of your flour mixture, pour the liquids in (save a bit in the cup for basting purposes, mix with a spoon very lightly.  Your making a biscuit here so try not to handle it much and definetly do not overbeat it.

Scrape it out onto a floured board incorporating a bit of flour until you can get it in a ball.  No kneeding!  Pat into two rounds, cut in 8 wedges each, baste with the leftover liquid, dust with almonds.  Freeze some for later and bake what you’d like now.  Scones really don’t taste fabulous the next day and if your going to make the mess making them…..make allot for the freezer.  Well worth it!

First of the Season….

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Well, perhaps not first, maybe second.  But, first would be chives and those are not sweet.  I’m looking for sweet/sour/crisp.  Rhubarb would be it.  It takes nothing to grow Rhubarb except dirt.  Get some roots from anyone, stick them in the ground in the spring.  The following spring there it is.  Super early, easy care as there is no weeding.  And, the beauty of Rhubarb is if you water it frequently it will grow forever during the summer.

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There is huge controversy regarding on pulling it out (see above is pulled) or cut it at the base, no photo.  I  can never remember which is the “right” way so I just get it out of the ground any old way.

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Here it is chopped and ready to go.  This particular batch I actually spread out on a cookie sheet and froze it for a day or two then bagged it up and froze for the winter.  Kind of cool to have cobblers and pies or Stewed Rhubarb in those frozen months.

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On the the cobbler recipe.  My favorite old book.  It’s inscribed from my sister in 1972.  Must have been living in Bradford, New Hampshire at the time as she was also.  I wasn’t cooking much but learning.  My first pie came from this book…. Buttermilk pie.  Sounds so New Hampshire don’t you think?

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As you can see the page is now gross with splatter but I can always find the page due to all the crud.

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And the final result.  Food of Goddesses I think.

Rhubarb Cobbler (and any other soft fruit you have added in)

 Chop up a pile of Rhubarb (at least 5 Cups of fruit) and add a cup of sugar and 2 Tbs. cornstarch.  Add a bit of water, 1/4C. maybe, mix it around and cook till it thickens and bubbles.  It doesn’t take long.  If I’m adding berries I usually drop those in just before it’s done.  Fruits like peaches & plums can go in with the rhubarb.

While your fruit is getting ready to bubble.  Make up a soft dough this way:  In a bowl, whisk together 1 C. Flour, 1 Tbs. sugar, 1.5 tsp. baking powder and 1/2 tsp. salt.  Blend in 1/4 C. Shortening (I use butter, room temp).  Break it up with your fingers and mix in; add 1/2 C. any kind of milk or yogurt.  I’m pretty consistent with the almond milk or yogurt which will make a bit denser biscuit but sweet.

Pour the fruit into a baking dish, drop blobs of the fairly wet biscuit dough on top either with a spoon or your fingers, dust with cinnamon.

Bake @ 400 for 30 minutes.  You may want to put some parchment down on a sheet underneath it as it bubbles over sometimes.

It’s the same recipe just double the biscuit if you use a larger dish, like 9×13.

So, so easy.  Grow your own, that store bought stuff is old by the time you get it.  It just won’t have the same snap.