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.
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!