I thought that I had ruined these! I made the dough and had patted the first one onto my pan when I realized that I had forgotten to add the egg! So I put it all back in the bowl and added the egg. It made it very wet and I was sure I had ruined these, but they turned out beautifully! I used whole wheat pastry flour instead of the white and soy milk. I also used organic fat free vanilla yogurt. Like Truebrit mine did not brown but they were enjoyed none the less! My picky 5 year old really enjoyed them. I served them as part of "breakfast for dinner" alongside veggie sausage, pancakes, and fruit. Heavy on the carbs but very delicious!
Made these this morning for Sunday breakfast. They were DELICIOUS!! I did make a few changes however. I used whole wheat flour instead of all purpose (we like that nutty texture) Used plain greek yogurt, flax in place of egg (1 TBSP ground flax mixed with 1 TBSP water). I also added about 1/2 cup chopped walnuts and 1/2 cup dried cranberries. I baked them in the convection oven for approximately 15 minutes. I made them bigger, I only cut the disks into 4ths instead of 1/8ths. I also brushed them with nonfat milk and sprinkled with turbinado sugar. Will definitely be making these again! Thanks for sharing!
Excellent!! Great almond flavor. I did increase the butter by 1 tablespoon and added fresh blueberries and bing cherries. I also added some slivered almonds, increased the temperature to 375 and sprinkled the scones with sugar before baking. Delicious!!
Your recipe was very good and easy. My 5-year-old son is devouring them as I type. I cooked them closer to 18 min on stoneware and the color was a beautiful golden color. Thank you for the great recipe.
These are fantastic! I was careful not to overmix the dough, and the scones came out tender and soft, with a delicate almond flavor. I used sour cream in place of the yogurt. Instead of patting out on the counter, I patted the dough out on two floured pizza pans. After flattening and cutting into wedges, I separated and spaced the scones slightly with a spatula. They were done in 12 minutes, although they didn't brown. Next time, I'll brush with a little milk or egg white before popping in the oven so that they will brown slightly. I served the scones with butter and strawberry jam, and they were scrumptious! This is the first time I have made almond scones, and it certainly won't be the last time! Thanks for posting this recipe, FlemishMinx!