ALMOND-CRUMB SCONES
Like scones? Then you'll love these almond-crumb delights! They bake with a sweet, buttery almond streusel topping.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 70 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Scone, Sodium 340 mg
ALMOND CRUMB SCONES WITH HONEY BUTTER
The next time you're hosting a brunch or want something special at breakfast, make these wonderful scones. They're soft and lightly sweet. Easy to make, they have a toasted almond aroma as they come out of the oven. Spread the honey butter on the scones when they're warm. It melts into the scone making them irresistible.
Provided by Jessica Silva
Categories Breakfast
Time 30m
Number Of Ingredients 17
Steps:
- 1. Heat oven to 400°F. In a medium bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the finely chopped almonds. Cut in 2 tablespoons butter, using a pastry blender, until crumbly. Set aside.
- 2. In a large bowl, mix 2 cups flour, 1/4 cup sugar, the baking powder, and salt.
- 3. Cut in 1/2 cup butter, using a pastry blender, until particles resemble fine crumbs.
- 4. Stir in chopped almonds.
- 5. Stir in egg and just enough half-and-half until dough leaves side of the bowl and forms a ball.
- 6. Turn dough onto a lightly floured surface; gently roll in flour to coat.
- 7. Knead lightly 10 times.
- 8. Pat or roll into 9-inch round on ungreased or parchment-lined cookie sheet.
- 9. Sprinkle with streusel.
- 10. Press lightly into dough.
- 11. Cut into 8 wedges, but do not separate.
- 12. Bake about 15 minutes or until golden brown.
- 13. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with Honey Butter.
- 14. For the Honey Butter: Whip honey and butter together in a stand mixer or with a handheld electric mixer until light and fluffy.
ALMOND-CRUMB SCONES
Make and share this Almond-Crumb Scones recipe from Food.com.
Provided by pansies
Categories Scones
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 382.6, Fat 22.8, SaturatedFat 4.6, Cholesterol 32, Sodium 406.9, Carbohydrate 38.7, Fiber 2.2, Sugar 10.1, Protein 7.3
PRUNE & ALMOND SCONES
Spruce up your scones with prune and almond for a different take on an afternoon tea classic. Perfect for picnics or whenever you fancy a sweet treat
Provided by Lulu Grimes
Categories Afternoon tea, Dessert
Time 34m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter in a food processor and pulse until you can't feel any lumps of butter (or rub in any remaining lumps with your fingers).
- Halve and stone 100g prunes and add them to the pulsed dry flour mixture along with 40g chopped flaked almonds. Add a few drops vanilla extract to the buttermilk before combining with the flour mixture.
- Use a knife to quickly combine everything together to form a dough - stop when it has just combined and don't overmix it.
- Tip the dough onto a floured surface and lightly bring it together with your hands a couple of times. Press out gently until about 4cm thick, then stamp out 6-7cm roundsor cut into squares or triangles (pat the dough into a neat rectangle first to ensure straight edges). Re-shape any trimmings until all the dough is used. Brush the tops with a beaten egg before baking. Spread out on a lightly floured baking sheet and bake for 10-12 mins or until well risen and golden.
Nutrition Facts : Calories 286 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.74 milligram of sodium
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