These scones are light and airy. Perfect to go with a warm cup of Fall cider, a hot cup of cocoa or cup of coffee (ok, think pumpkin latte!) I prefer not to coat these with any sugar or glaze until I am ready to serve/eat. These scones have a great almond flavor and the maple sneaks up on you in the end...not overpowering at all. If serving with a heavy hot Fall drink - just serve these scones plain or with a light dusting of powdered sugar. If serving as more of a dessert item then I would glaze them with lemon or orange and a sprinkle of crushed almonds on top...Perfect little treat for a Fall day!! ~Enjoy! Diane
Almond & Maple Scones
1/2 cup almonds, sliced or slivered
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
3 Tbs maple syrup
4 tablespoons butter, very cold, cut into small pieces
1/3 cup milk
1/3 cup buttermilk
1 teaspoon almond extract
for garnish, powdered sugar or orange glaze
Yield: 16 small scones
You'll need a food processor for this recipe.
Place the almonds into a food processor and process until they are a fine crumb. Add the remaining dry ingredients and pulse a few times to mix. Add the cold butter and process until well incorporated.
Add the wet ingredients. Pulse and mix, just until it all comes together and forms a ball. Do not over mix!
The dough will be a little sticky, make sure to flour your hands and any work surface. Remove dough from the food processor to work surface. Lightly dust dough with flour and roll into one big ball. Place parchment paper on a cookie sheet with a light dusting of flour.
Divide dough into 2 balls. Flatten each ball into a disk, about 8-10 inches in diameter and 1-2 inches thick. Take a long bladed knife and cut the circles into 8 even wedges. (I use a pizza cutter dipped in flour.) pull each slice slightly away from middle (giving it room to rise in oven)
Bake in a 350 degree oven for 12-15 minutes.
Dust with powdered sugar or coat with orange glaze once cooled.