Categories: breakfast

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/8 teaspoon salt
• 1/2 cup unsalted butter, chilled and coarsely chopped
• 1 teaspoon almond exract
• 3 teaspoons sugar
• 1 cup fine to medium (mixture is best) chopped almond
• 1 egg
• 1 egg yolk
• 2/3 cup half-n-half

Directions

1. Preheat oven to 425 degrees.

2. In a large bowl, coarsely chop chilled butter

3. Combine with sugar with a knife or pastry tool

4. Add flour, baking powder, salt, 3 T finely chopped almonds, 3 tsp sugar, and almonds mix until has consistency of coarse crumbs.

5. Whisk together egg, egg yolk, almond extract, and 2/3 cup cream until blended. Stir the egg mixture into the flour mixture until dough just begins to hold together.

6. d dough to lightly floured surface. With lightly floured hands, make 1-1.5 inch round balls and then pat dough to 1/2" thickness.

7. Place scones at least 1" apart on prepared baking sheet.

8. Bake 15-20 minutes, or until puffed and golden brown.

9. Remove from oven and cool on wire rack.

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