MacAlmond Crumb Scones
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.
