I have always wanted to make scones. It is possible I am just caught up in a romantic English countryside fantasy, including the accent and frilly apron. But for whatever reason, I decided to give it a whirl. They came out great (even on my first try) and my scone eating son declared them delicious. Here is the recipe for an almond version, icing optional but I really like them with icing!
Preheat oven to 400 degrees
In large bowl mix together:
- 2 ½ cups flour
- 1/2 cup sugar
- 3 tsp. baking powder
- 1/2 tsp cinnamon
- Pinch of salt
Cut in to flour mixture with pastry blender or knife:
- 1 stick (1/2 cup) cold butter – cut into pieces
- ¼ cup almond paste – broken into pieces
Add to mixture:
- 1 tsp almond extract
- 1 tsp vanilla extract
- ¾ cup milk (with 1 tablespoon of apple cider vinegar added to it)
Stir mixture gently until flour is mixed in. Place dough on floured surface and pat into a square about ½ thick (or as thick as you like). Using a sharp knife cut into squares. Try to handle as little as possible.
Place squares on parchment paper lined baking sheet.
Bake for 5 minutes then turn tray and bake for another 5 minutes. Scones will be golden brown on the bottom and soft on top. Remove from oven. Let them set for a few minutes and then spread icing over the top. Let them finish cooling. Place in sealed container.
- I cup of powdered sugar
- 1 tsp. almond extract
- ½ tsp vanilla extract
- 3 Tbsp cream or milk
Mix the above ingredients together to form the consistency you want. I like to make it slightly runny – it’s easier to spread. You can adjust the consistency buy adding more cream or more powdered sugar.