almond crumb scone

Recipe By: Betty Crocker's Homemade Quick Breads
Serving Size: 8
Category: Scones
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2 tablespoons Butter or margarine -- firm
3 tablespoons All-purpose flour
2 tablespoons Granulated sugar
2 tablespoons toasted almonds -- finely chop
1/2 cup Butter or margarine -- firm
2 cups All-purpose flour
1/4 cup Granulated sugar
2 1/2 teaspoons Baking powder
1/4 teaspoon Salt
1/2 cup Toasted almonds -- chopped
1 Egg
1/2 cup Half and half

Preheat oven to 400 degrees. To prepare the crumb topping, cut the margarine into
the flour, sugar and almonds until crumbly; set aside. For the scones, cut the
margarine into the flour, sugar, baking powder and salt with a pastry blender in a
large bowl until the mixture resembles fine crumbs. Stir in the almonds. Stir in the egg
and just enough half-and-half so that the dough leaves the side of the bowl and forms
a ball. Turn the 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 the crumb topping; press lightly into the dough. Cut into 8 wedges, but do not
separate. Bake for about 15 minutes, or until golden brown.  Immediately remove from
the cookie sheet; carefully separate the wedges. Serve warm.