toasted almond scones


makes 12 but mine made eight so I didn't have to use two baking sheets


1 cup blanched almonds (whole, silvered or sliced), toasted 

2 tablespoons sugar 

1 large egg 

1/3 cup cold heavy cream 

1/4 cup cold whole milk 

1/8 teaspoon pure almond extract 

1 3/4 cups all purpose flour 

1 tablespoon baking powder 

1/4 tsp salt 

1 stick (8 tablespoons)cold unsalted butter, cut into small pieces 

1/4 cup sliced almonds (optional)* 


Preheat the oven to 400 deg. Line a baking sheet with parchment or a silicone mat. 


Divide the toasted almonds in half. Finely grind 1/2 cup in a food processor or blender with the sugar. Make sure not to overgrind the nuts or you will end up with almond butter. 


Finely chop the other 1/2 cup. 


In a bowl, stir the egg, cream, milk, and almond extract together.


In a separate large bowl, whisk the flour, ground almonds and sugar, baking powder and salt together. 


Drop in the butter and using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is has pea sized pieces through out. Don't worry if some pieces or smaller or larger. It's cool.


Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it! Remember lazy is good. Stir in the chopped almonds. Still in the bowl, gently knead the dough by hand, less than a dozen times! I swear this is the key to good scones. It's okay if there are bits of butterless flour on the bottom.


Turn the dough out into a lightly floured work surface divide it into half. Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut into 6 wedges and top each scone with a few sliced almonds. * I forgot to add the almonds on top... now that's lazy! Place them on the baking sheet. Bake the scones for 20-22 minutes or until their tops are golden and firmish. Transfer to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperatures.