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The almond extract in these scones make them sweet-tasting and cookie-like, and the crunchy crumb topping is simply delicious!  They are baked together in a circle, so the insides of the scones stay incredibly moist.  Definitely one of our favorites so far!

Ingredients:
Crumb Topping:
2 tablespoons butter or margarine – firm
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons sliced, chopped, or toasted almonds

Scones:
½ cup butter or margarine (one stick) – firm
2 cups all-purpose flour
¼ cup granulated sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup chopped, sliced, or toasted almonds
1 egg
¼ teaspoon almond extract
½ cup milk or half and half

Directions:
Preheat the oven to 400 degrees Fahrenheit. To prepare the crumb topping, cut the butter/margarine into the flour, sugar and almonds, until crumbly; set aside.

For the scones, cut the butter/margarine into the flour, sugar, baking powder and salt with a pastry blender/dough cutter in a large bowl until the mixture resembles fine crumbs. Stir in the almonds. Stir in the egg, almond extract, and a splash of the milk/half and half. Slowly add the milk/half and half and continue to stir- add only enough of the milk/half and half to make the dough stick together and leave the sides of the bowl to form a bowl. Don’t let it get too moist or sticky.

Turn the dough out onto a floured surface, roll it in flour to coat, and knead it 10 times. Pat or roll the dough into a 9-inch circle, then carefully transfer it to an ungreased cookie sheet. Sprinkle with the crumb topping, and lightly press it into the dough to stick. Cut into 8 wedges with a floured knife, but do not separate the wedges. Bake for about 15 minutes, or until golden brown. Insert a toothpick into the center of the circle to be sure- the toothpick should come out mostly clean.

Immediately remove from the cookie sheet, carefully separate the wedges, and place on a cooking rack. If needed, slice them again with the knife to help separate them. Serve warm.

This is an appropriate scone for the day after a Thanksgiving feast… and a perfect way to use any leftover canned pumpkin.

Ingredients:
2 ¼ cups all-purpose flour
¼ cup packed brown sugar
2 teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
¼ teaspoon salt
½ cup (1 stick) chilled butter or margarine
1 large egg, beaten
½ cup canned pumpkin
1/3 cup milk

Directions:
Preheat your oven to 400 degrees Fahrenheit.  In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice and salt.  With a pastry blender, cut in the butter or margarine until the mixture resembles coarse crumbs.  Make a well in the center of the dry mixture; set aside.  In another bowl combine egg, pumpkin, and milk.  Add the egg mixture all at once to the dry mixture by pouring it into the center of the well you formed.

Using a fork, stir until the dough is moistened and comes together.  Turn out the dough onto a floured surface and quickly knead it by folding it over 10 or 12 times until smooth.  If the dough is too sticky, knead some more flour into it until it doesn’t stick as easily to your hands.  Pat the dough into an 8-inch circle.  Cut into wedges.  Place the wedges 1 inch apart on an ungreased baking sheet.  If desired, brush the tops with additional milk.  Bake for 12 to 15 minutes or until golden brown.  Remove scones from the baking sheet and cool on a wire rack for 5 minutes.

To encourage homeowners to make their homes more energy efficient, the American Recovery and Reinvestment Act of 2009, which came out in February of this year, has a provision that offers tax credits for energy efficient upgrades to homes. Most projects can claim credits for 30% of the materials cost up to $1,500, and include things like new windows, doors, roofs, insulation, water heaters, heating and cooling systems, and biomass stoves.

Through the years 2009 and 2010, homeowners can claim their tax credit for qualifying upgrades, which is different from a tax deduction. A tax credit lowers the bill by the full amount, while a tax deduction depends on your individual tax bracket. For instance, a $1,000 tax credit will get you $1,000 back; while a $1,000 tax deduction will get you $250 back if your tax bracket is 25%.

Check this Energy Star page for a chart on the requirements of the upgrades. If your project meets the qualifications, you can fill out the forms on that page with the IRS and claim your tax credit. 2009 and 2010 are good years to make upgrades you’ve been meaning to make- they’re a little cheaper this year!

Also, some projects that are much larger can qualify for an uncapped tax credit to eliminate your year’s tax burden altogether- and through the year 2016. These projects include geothermal heat pumps, solar water heaters, solar panels, and small wind-energy systems.

Bookmark this website, which is a large database by state of all kinds of incentives for renewable efficiency and energy efficiency: www.dsireusa.org and check it for financial incentives whenever you’re planning a new home project.

This month’s scone is a tasty breakfast scone that is great warm with butter or margarine.  We had fun making this one because it was so simple and easy- it only took us about 20 minutes from measuring the ingredients until it was in the oven, so it’s great for making in the morning for Sunday brunch!

Ingredients:
2 cups all-purpose flour
½ cup oatmeal
6 tablespoons granulated sugar
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
10 tablespoons cold butter (unsalted)
½ cup dried cranberries
¾ cup buttermilk
Optional: raw sugar/coarse sugar to sprinkle on top

Directions:
Preheat your oven to 375 degrees Fahrenheit.  In a large bowl, combine all of the dry ingredients: the flour, oatmeal, sugar, baking powder, baking soda, and salt.  Using a pastry blender/dough blender, cut the cold butter into the dry ingredients until the dough is crumbly.  The butter should combine with the dry ingredients until the mixture resembles coarse meal.  Fold in the cranberries.  Then add the buttermilk and stir it lightly with a wooden spoon until the dough comes together to form a ball.  The dough will be sticky, but resist the temptation to overwork it.

Drop the ball of dough on a lightly floured surface, and then pat it into a large circle about 1.5 or 2 inches thick.  Cut the dough into 6 wedges, like a pizza pie.  Transfer the wedges to a baking sheet lined with parchment paper (so it doesn’t stick), then sprinkle some coarse or raw sugar on top of them (optional).  Bake for about 22 minutes or until the edges are lightly browned- they will increase slightly in size.  Cool on a wire rack.

These scones make a good after-breakfast snack; with a hint of cinnamon and a mildly sweet flavor from the molasses- which is called treacle in Scotland.

Ingredients:
2 cups sifted all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground/powdered ginger
½ teaspoon cinnamon
1/3 cup butter (5 and 1/3 tablespoons)
3 tablespoons molasses
2/3 cup buttermilk

Directions:

Preheat your oven to 400 degrees Fahrenheit.  Mix the sifted flour, baking powder, baking soda, salt, cinnamon and ginger in a large bowl.  Cut in the cold butter with a pastry blender or rub in with your finger tips until the mixture resembles coarse meal.

Stir in the molasses and buttermilk until the mixture forms a stiff dough.  Turn the dough out onto a lightly floured surface, and pat it into a circle about ½ inch thick.  Cut the circle into wedges.  Sprinkle tops with cinnamon-sugar, if desired.

Bake on a greased cookie sheet for 15 minutes or until lightly browned around the edges.

These scones are a bite-sized lemon flavor scone: biscuity and not too sweet.

Ingredients:
4 cups all-purpose flour
2 tablespoons baking powder
¼ cup granulated sugar
¼ teaspoon salt
3 tablespoons grated lemon peel
½ cup butter (1 stick)
2 eggs, beaten
2/3 cup milk or buttermilk

Directions:
Preheat your oven to 450 degrees Fahrenheit.  Grease and flour a baking sheet.  Sift flour, baking powder, sugar, and salt into a large bowl.  Cut in the butter with a pastry blender/dough blender, until the mixture looks like coarse meal.  Blend in the beaten eggs, lemon, and the milk or buttermilk to form a soft but not sticky dough.  It might be easier if you use your hands instead of a spoon.

If the dough does not come together enough, add more milk/buttermilk until it does.  Turn the dough out onto a lightly floured surface.  Gently roll or pat the dough into about ½ inch thickness, lightly flouring to keep from sticking.  Cut out rounds using a 2-inch floured biscuit cutter.  If you don’t have a biscuit cutter, use any kitchen utensil (such as a small cup or glass) that measures 2 inches across.  Set the rounds ½ inch apart on the baking sheets.

You can brush them with milk or buttermilk and sprinkle with raw sugar if you’d like.  Bake until the scones are golden brown: 12 to 15 minutes.

This particular scone is a flaky scone, crispy around the edges, with a more biscuit-like texture and flavor.  With cinnamon sprinkled on top and a slight honey flavor, it’s a Highland favorite.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup cold butter
1 egg, separated into the white and the yoke
3 tablespoons honey
1/3 cup buttermilk
1 teaspoon water
Cinnamon sugar for sprinkling (or make it by mixing 2 tablespoons granulated sugar with ¼ teaspoon ground cinnamon)

Directions:
Preheat your oven to 400 degrees Fahrenheit.  In a large bowl, stir together the flour, baking powder, baking soda, and salt.  Using a pastry blender/ dough blender, cut in the cold butter until the mixture resembles coarse meal.

In a small bowl, beat the egg yolk with the honey and buttermilk until blended.  Add this to the flour mixture, blending lightly just until the mixture clings together.

With floured hands, lightly shape the dough into a flattened ball.  Roll it out on a floured surface into a circle about ½ inch thick.  Using a floured knife, cut into 8 to 12 wedges.  Place on a greased or non-stick baking sheet, or a baking sheet lined with parchment paper.

In a small bowl, lightly beat the egg white with the water.  Brush the scones lightly with the egg white, then sprinkle with cinnamon sugar.

Bake until golden brown (about 10 to 12 minutes), then serve warm.