Wednesday, August 3, 2011

Almond Scones

are you sick of scones yet? me either!

hopefully i have converted some of you scone haters with my vanilla bean scones or my lemon scones. these babies are not dry and crumbly ya'll - they are moist, tender, and packed with flavor!

plus, they have lots of butter and cream, so how could they be bad? (i sound like paula deen with my butter and ya'lls:)

every time i make a new scone recipe i deem it my new favorite. this time, without a doubt, these almond scones are E's favorite. in fact, i am pretty sure he said "these are little bites of heaven" in between mouthfuls. he ate 4-5 the night i made them.

i asked if they were too almond-y and he said there is not such thing. in fact, they reminded him of a long-time wasti family favorite - danish puff - a sweet almond pastry with almond icing made lovingly by E's mom on christmas eve.

these scones certainly don't take a candle to danish puff but one bite does transport me to the holiday and has me counting the days until christmas - 144 to be exact!

Almond Scones
makes 2 dozen

2 cups all purpose flour
1 cup whole wheat pastry flour
1/4 cup organic cane sugar
3 tbs almond paste
5 tsp baking powder
1/4 tsp salt
2 sticks cold unsalted butter, cut into cubes
1 large egg
1/2 cup heavy cream
1/4 cup 1% milk
1 tsp almond extract

preheat oven to 350 degrees F.

in the bowl of an electric mixer mix together flours, sugar, baking powder, and salt. add cold, cubed butter and mix on low until butter is the size of peas.

in a small bowl, lightly beat together milk, cream, eggs, zest, and extract. slowly add milk mixture to electric mixer on low. mix until just combined. dump onto floured surface and roll out into a square (about 1/2" thick). cut into 12 squares and then in half into 24 triangles.

place on parchment or silpat lined baking sheet and bake for 15-18 minutes. bottoms will be just starting to brown. let cool completely.

Almond Icing

1 cup powdered sugar
1 tbs almond extract
1-3 tsp milk

whisk together sugar and extract. add enough milk to reach a thick yet drizzable consistency. pour icing into ziploc bag. snip small corner off and drizzle over cooled scones. let scones sit until icing has hardened and store in airtight container.

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