Almond-Crumb Scones

The almond streusel topping in this Almond-Crumb Scones recipe can be adapted to other recipes where a topping would be nice. You can vary it by using different nuts and substituting brown sugar.

Almond-Crumb Scones Recipe

3 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons finely chopped almonds, toasted
2 tablespoons firm butter

2 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup firm butter
1/2 cup chopped almonds, toasted
1 egg
1/2 cup half-and-half

Heat oven to 400°F.

In medium bowl mix the 3 tablespoons of flour, 2 tablespoons of sugar and the finely chopped almonds. Cut in 2 tablespoons butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.

In a large bowl mix the 2 cups flour, 1/4 cup sugar, the baking powder and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs.

Stir in the chopped almonds. Stir in the egg and just enough half-and-half so the dough leaves the sides of the bowl and forms a ball.

Turn the dough onto a lightly floured surface and gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch round on an ungreased cookie sheet. Sprinkle with the streusel mixture and press lightly into the dough. Cut into 8 wedges but do not separate.

Bake for about 15 minutes or until golden brown. Immediately remove from the cookie sheet. Carefully separate the Almond-Crumb Scone wedges and serve warm.

You Might Need:

• Nordic Ware Cast Aluminum Mini-Scone Pan