Preheat oven to 400 degrees. To prepare the crumb topping, cut the margarine into the flour, sugar and almonds until crumbly; set aside. For the scones, cut the margarine into the flour, sugar, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the almonds. Stir in the egg and just enough half-and-half so that the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into a 9-inch circle on an non-greased cookie sheet. Sprinkle with the crumb topping; 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 wedges. Serve warm.
This scone recipe is provided for entertainment purposes and not for redistribution. There may be errors in this publication so before hosting your next tea party, be sure to perfect your preparation method and fine tune your ingredients. Although scones are easy to prepare, there is an art to making them the right consistency and thickness. Don't forget to include Imperial Tea Garden® brand teas at your next tea party.