"There are many things the world can do without. Scones are not one of those things!"
2 tablespoons firm margarine or 2 tablespoons
finely chopped almonds, toasted
1/2 cup firm margarine or 1/2 cup
2 1/2 teaspoons
chopped almonds, toasted
Preheat oven to 400°F
To make streusel topping, cut margarine or butter into remaining topping ingredients until crumbly. Set topping aside.
For Scones, cut margarine into flour, sugar, baking powder and salt with a pastry blender in a large bowl until mixture resembles fine crumbs. Stir in almonds. Stir in egg and just enough half-and-half so dough leaves side or bowl and forms a ball.
Turn 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 ungreased cookie sheet. Sprinkle with topping; press lightly into dough. Cut into 8 wedges, but do not separate.
Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.