Recipe by FlemishMinx
Great with a cup of tea or coffee for a snack, but equally at home on the breakfast or brunch table.
Top Review by ladypit
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!
- 118.29 ml ground almonds
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 78.07 ml sugar
- 59.16 ml cold unsalted butter, in cubes
- 78.07 ml milk
- 78.07 ml plain yogurt
- 1 egg, beaten
- 4.92 ml almond extract
- powdered sugar, for dusting (optional)
Directions See How It's Made
- Pre-heat oven to 350°F.
- In a large bowl, mix all the dry ingredients (powdered almonds through sugar).
- Add the butter cubes, and massage them into the dry ingredients with your hands until you can no longer discern them; the mixture should look crumbly/sandy.
- Add all remaining ingredients (EXCEPT powdered sugar), mixing with a wooden spoon until they are completely incorporated, but do not over-mix.
- Divide the dough into 2 balls; it will be sticky but use a bit of additional flour to work.
- One at a time, lay each ball on a well-floured surface; sprinkle the top with flour, then flatten with your (well-floured) hands into a circle about 8 to 10 inches and 1 to 2 inches thick.
- Cut each circle into 8 wedges and place on a non-stick bake sheet (use a spatula if needed to facilitate the transfer).
- Bake for 12 to 15 minutes, until the scones are puffed and golden in color.
- If desired, dust with powdered sugar when cooled.