Almond Crumb Scones With Honey Butter Recipes

ALMOND-CRUMB SCONES

Steps:

• Heat oven to 400°F. In medium bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the finely chopped almonds. Cut in 2 tablespoons butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
• In large bowl, mix 2 cups flour, 1/4 cup sugar, the baking powder and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Stir in chopped almonds. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
• Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch round on ungreased cookie sheet. Sprinkle with streusel; 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.

BEST ALMOND-CRUMB SCONES RECIPE

Steps:

• Add 1 cup of flour, the baking powder, ¼ cup of butter, half of the chopped almonds, and the white sugar into the bowl of a stand mixer. Mix the contents on medium speed for 2 minutes using the paddle attachment.
• Add the milk, and mix for another 2 minutes on medium speed.
• Flatten the dough between a folded piece of parchment paper.
• Chill the dough in the freezer for 15 minutes.
• For the almond crumble, add 1 tablespoon of flour, the raw cane sugar, butter, and the remaining chopped almonds to a small bowl. Mix the ingredients with your fingers until they all come together.
• Flatten the almond crumble in between a folded piece of parchment paper.
• Chill the almond crumble in the freezer for 10 minutes.
• Preheat the oven to 350 F.
• Take the dough out of the freezer, and use a cake ring to cut out individual scones.
• Top the scones with some almond crumble, either by sprinkling it on by hand or cutting it with a cake ring.
• Bake the scones in the preheated oven for 18 minutes.
• Allow the scones to cool down for 5 minutes, then serve them warm with a sprinkle of powdered sugar, if desired.

SCONES WITH HONEY BUTTER

Steps:

• For the buttermilk and honey butter: combine the first 4 ingredients in a food processor and turn on high. The liquid will slosh, whip, and then separate after 4 minutes. When the mixture separates, stop processing and strain out the buttermilk--there should be exactly 3/4 cup, which is what you need for the scones. Strain out the butter and squeeze dry.
• For the scones: Preheat the oven to 400 degrees.
• In a food processor bowl add flour, sugar, baking powder, baking soda, and salt.
• Add cold butter cubes and pulse until you have a texture of coarse bread crumbs.
• Transfer to a large mixing bowl. Toss berries (which have been washed and dried thoroughly) in a small amount of flour and add them to the mixture.
• Add the buttermilk and either toss with a fork or fold with a spatula to incorporate the berries without smashing them. Mix to combine, but don't over mix.
• Drop spoonfuls of dough onto a parchment lined baking sheet. Using a pastry brush, paint the tops of each scone lightly with buttermilk or a bit of milk and sprinkle with sugar.
• Bake until golden brown, and nice and puffy, about 10-15 minutes.
• Serve warm with orange honey butter.
• Notes: if you are making a scone with juice, add that after you do the buttermilk step. When I use fresh fruit juice, I don't put any sugar in the dough recipe because I think it makes it too sweet. You want to stick with small to medium scones here. Large ones will be too dark outside and under cooked inside.

AWESOME ALMOND SCONES

Steps:

• Preheat oven to 425 degrees.
• Line baking sheet with parchment paper and lightly spray paper with nonstick cooking spray.
• Combine flour, sugar, baking powder, salt, butter, almond paste and almonds in food processor.
• Pulse until mixture has the consistency of coarse crumbs. Put in a large bowl.
• Whisk together egg, egg yolk and 2/3 cup cream until blended. Stir the egg mixture into the flour mixture until dough just begins to hold together.
• Add dough to lightly floured surface. With lightly floured hands, pat dough to 1/2" thickness.
• Cut scones using a 2" diameter heart-shaped cookie cutter or round biscuit cutter. Gather excess dough and repeat process. Place scones 3" apart on prepared baking sheet.
• Lightly brush surface of scones with remaining 2 tablespoons of cream.
• Bake 15-20 minutes, or until puffed and golden brown.
• Remove from oven and cool on wire rack.
• Now: I add about 1/2 teaspoon of almond extract or so to my cream and egg mixture. I do not cut these with a cookie cutter and re-roll. I usually just cut them in squares and then into triangles.
• I also freeze them on a wax-paper lined sheet for several hours before baking and add about 3-4 minutes to my baking time.

ALMOND CHIP SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. , In a small bowl, whisk 3 eggs, cream and extract; add to crumb mixture just until moistened. Gently stir in chips and almonds. Turn onto a floured surface; knead 6-8 times. , On a greased baking sheet, pat dough into a 10-1/2-in. circle, about 3/4 in. thick. Cut into eight wedges. Beat remaining egg; brush over dough. Slightly separate wedges. , Bake at 425° for 10-15 minutes or until golden brown. Serve warm.

HONEY ALMOND BUTTER

Steps:

• In a small bowl, beat the butter, honey, brown sugar and extract until light and fluffy. Transfer to a sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish.