Categories: breakfast
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, chilled and coarsely chopped
- 1 teaspoon almond exract
- 3 teaspoons sugar
- 1 cup fine to medium (mixture is best) chopped almond
- 1 egg
- 1 egg yolk
- 2/3 cup half-n-half
Directions
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Preheat oven to 425 degrees.
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In a large bowl, coarsely chop chilled butter
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Combine with sugar with a knife or pastry tool
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Add flour, baking powder, salt, 3 T finely chopped almonds, 3 tsp sugar, and almonds mix until has consistency of coarse crumbs.
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Whisk together egg, egg yolk, almond extract, and 2/3 cup cream until blended. Stir the egg mixture into the flour mixture until dough just begins to hold together.
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d dough to lightly floured surface. With lightly floured hands, make 1-1.5 inch round balls and then pat dough to 1/2" thickness.
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Place scones at least 1" apart on prepared baking sheet.
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Bake 15-20 minutes, or until puffed and golden brown.
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Remove from oven and cool on wire rack.