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Almond Crumb Scones

Scone Ingredients:

-----CRUMB TOPPING-----
  • 2 tablespoons Butter or margarine -- firm
  • 3 tablespoons All-purpose flour
  • 2 tablespoons Granulated sugar
  • 2 tablespoons toasted almonds -- finely chop
-----SCONES-----
  • 1/2 cup Butter or margarine -- firm
  • 2 cups All-purpose flour
  • 1/4 cup Granulated sugar
  • 2 1/2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Toasted almonds -- chopped
  • 1 Egg
  • 1/2 cup Half and half
 
Recipe By: Betty Crocker's Homemade Quick Breads

 

Scone Preparation:

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.

 

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