Almond Crumb Scones Recipes

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.

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.

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.