YUM.
Toasted Almond Scones with Cranberry Butter. (sigh) I could happily eat these for breakfast every day.
Toasted Almond Scones
from Baking From My Home to Yours by Dorie Greenspan
1 cup blanched almonds, toasted
2 Tbsp sugar
1 egg
1/3 cup heavy cream
1/4 cup milk
1/8 tsp almond extract
1 3/4 cup flour
1 Tbsp baking powder
1/4 tsp salt
1 stick (8 Tbsp) cold, unsalted butter, cut into small pieces
1/4 cup sliced almonds
-Put a rack in the center of the oven and preheat to 400. Line a baking sheet with parchment paper.
-Divide the toasted almonds in half. Finely grind 1/2 cup in a food processor with the sugar, taking care not to overgrind and end up with almond butter. Finely chop the other 1/2 cup nuts.
-Stir the egg, cream, milk, and almond extract together.
-Whisk the flour, ground almonds/sugar, baking powder, and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Using a pastry blender, cut the butter into the mixture until the mixture is pebbly.
-Pour the liquid ingredients into the flour/butter mixture and stir with a fork until the dough, which will be wet and sticky, comes together. Stir in the chopped almonds.
-Still in the bowl, knead the dough gently by hand, or turn with a rubber spatula 8-10 times. Turn out onto a lightly floured surface and divide in half. Working with one piece at a time, pat into a rough circle about 5 inches in diameter. Cut each of the 2 circles into 6 wedges. Top each wedge with a few sliced almonds, if you're using them. Place on the baking sheet.
-Bake scones 20-22 minutes, until the tops are golden and firm-ish. Transfer to a rack and cool 10 minutes (or to room temp.) before serving.
(The scones can be frozen, unbaked, once they're cut into wedges. Wrap each one airtight. Don't defrost before baking - just add about 2 minutes to the baking time.)
Cranberry Butter
adapted from Tasty Kitchen
1 lb butter, softened
1/2 cup chopped cranberries
1/2 cup honey
zest of 1 orange
pinch of salt
-Combine. Store in fridge, but let soften a bit before serving.
(This is good on scones, muffins, toast, pancakes, waffles, rolls, bagels...)
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