Saturday Treat: Simple Almond Scones
These Almond Scones are a favorite Saturday breakfast treat because they are quick, easy, and taste really good. The scones are relatively inexpensive to make--far less than the ones you'll find in coffee houses--and, as they bake, they'll send enticing aromas through your home. No, the scones aren't health food, but they are far better for you than the ones you'll find in the coffee houses and grocery stores. The almond scones mix up in just a few minutes, and, if you have any left, are great for breakfast during the week. Just pop one in the toaster or air fryer to warm a bit for a nice treat with your morning coffee.
Almond Scones -- Makes 8
1 cup of flour
1 cup of almond meal/flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
1/3 cup of sugar
1/4 cup of butter or Smart Balance
1/2 teaspoon of almond extract
1/4 cup of milk
1/3 cup of slivered almonds
2-3 tablespoons of raw (turbinado) sugar
Preheat the oven to 400 degrees and coat a baking sheet with non-stick cooking spray or line it with parchment paper. In a large bowl, whisk together the flour, almond meal, baking powder, salt, cinnamon, and sugar. With a pastry blender or fork, cut in the butter until small crumbs form (or you can rub the butter in with your fingers, if you'd like). Some crumbs will be tiny, and others will be a little larger. That's okay. In a small bowl or measuring cup whisk the egg, almond extract, and milk together, then add them to the dry ingredients. Stir the dough with a large spoon until it comes together. Dump the slightly wet dough onto the prepared baking sheet and pat it into a large circle--roughly 1/2-inch thick and about 8 inches in diameter. Sprinkle on the slivered almonds and then the raw sugar, pressing them into the dough just a little. Cut the dough into quarters, then eighths, not separating the dough. Bake the dough for about 20 minutes or until golden. Remove the scones from the oven and cut them again. At this point you can eat them, "as is" or separate the scones on the baking sheet and return them to the oven for 2-3 minutes, which will crisp them up a bit more. Let the scones cool a little and serve them plain or with jam. And don't forget the coffee or tea.