Honey-Almond Scones
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| 2 ¼ | teaspoons |
baking powder
|
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
butter
|
|
| ⅓ | cup |
cream
|
|
| ⅓ | cup |
honey
|
|
| 2 | large |
eggs
|
|
| 1 | x |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 11 | ml |
baking powder
|
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
butter
|
|
| 79 | ml |
cream
|
|
| 79 | ml |
honey
|
|
| 2 | large |
eggs
|
|
| 1 | x |
almonds
slivered |
*
|
Directions
Mix the dry ingredients and cut the butter in.
In a separate bowl, beat the two eggs, reserve two tablespoons of the beaten eggs and then add the cream and honey to the remaining beaten eggs.
Make a well in the dry mixture and add the egg mixture.
Combine with as few strokes a possible. Try to handle the dough as little as possible as well.
Place on a lightly floured board and pat until ¾ in thick and shaped in a circle.
Place on a baking sheet and score into 8 triangles.
Brush with the reserved beaten egg, sprinkle with sugar and slivered or sliced almonds and bake in a 450 dregree oven for 15 minutes.
