toasted almond scones

It's February 1st and it feels strangely like spring is in the air. The norm would be freezing cold and snowy, but today's forecast is a crazy high of 60˚F and a chance of a shower.


I'm meeting up with some of my bestest girlfriends this morning for a play date with their kids. I of course will be flying solo but will have toasted almond scones in tow.....


These scones have a quadruple threat of almond in them: ground toasted almonds, chopped toasted almonds, almond extract and sliced almonds sprinkled on top. I spooned raspberry jam in the middle of half of them because I just love a combo with almond and raspberry.


Toasted Almond Scones
taken from the app Baking with Dorie
Makes 12 scones


INGREDIENTS
1 cup blanched toasted almonds (whole, slivered, or sliced)
2 tablespoons of sugar
1 large egg
1/3 cup heavy cream
1/4 cup milk
1/8 teaspoon almond extract
1 3/4 cup all-purpose flour
1 tablespoon baking powder (double-acting)
1/4 teaspoon salt
1 stick of unsalted butter (chilled and cut into small pieces)
1/4 cup sliced almonds (optional)
2 - 4 tablespoons of raspberry jam (optional)


Center a rack in the oven and preheat the oven to 400˚F.


Line a baking sheet with parchment paper or a silicone baking mat.


Divide the toasted almonds in half. Finely grind 1/2 cup in a food processor or blender with a generous pinch of sugar, taking care not to over grind the nuts and end up with almond butter. Finely chop the other 1/2 cup.


Whisk the flour, ground almonds, remaining sugar, chopped almonds, baking powder, and salt in a large bowl. Set aside. ***Or pulse a couple of times in your food processor***


Stir together egg, heavy cream, milk, and almond extract. Set aside.


Drop the 1 stick of butter into your flour mixture and using your fingers, toss to coat the pieces of butter with flour. ***Since my food processor was already being used, I dumped my flour mixture back in and then I dropped my butter cubes right on top*** Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. ***Or if using your food processor, give the butter and flour mixture a few pulses. There should be big and little "pebbles" of butter throughout*** 


Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough., which will be wet and sticky, comes together. ***I poured my wet ingredients over the dry ingredients and pulsed a few times until the dough came together slightly. Be careful not to over process***


Still in bowl, gently knead the dough by hand or turn it with a rubber spatula 8 to 10 times. ***I lightly floured my surface, turned the dough out, and gently gathered it together***


Turn the dough out onto a lightly floured work surface and divide in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut into 6 wedges and top each scone with a few sliced almonds, if you're using them. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don't defrost before baking - just add 2 minutes to the baking time.)

***If you want to add raspberry jam to them, gently press your thumb into the middle of each scone and spoon a heaping teaspoon into the indentation. You can also sprinkle with sliced almonds too!***


Place the scones on to your prepared baking sheet and bake for 20 - 22 minutes or until their tops are golden brown. Transfer the scones to a wire rack and cool to room temperature.