Breakfast is probably one of my favorite meals. That is only because you can’t really count dessert as an actual meal, unfortunately. Lately, I have been on a granola and yogurt kick with a splash of last-year’s homemade maple syrup. It’s healthier and more filling than regular cereal, and definitely more tasty! On the weekends, I try to spice up the breakfast monotony. The kids usually request pancakes or waffles. But, occasionally, I will get up with the baby before the older two wake up, and tip-toe into the kitchen to make scones. Everyone’s favorite are definitely still the raspberry-chocolate scones. But, in reality, any ol’ scone will do! It doesn’t take much to please the kids for breakfast!
These scones were definitely a big hit. They are buttery, perfectly almond flavored, and the perfect addition to your morning coffee, or tea (if you’re into that kind of thing). Or, just for an afternoon snack! I haven’t tried it yet, but I am sure you could freeze them after shaping and before brushing with melted butter, just add a few minutes onto the baking time. That way you can have them on hand for unexpected guests, or a sudden craving.
Recipe adapted from Lily’s Café Cookbook, Revised Edition by Kyra Alex.
For the scones
- 1/2 cup almonds, roughly chopped
- 2 Tablespoons unsalted butter
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 Tablespoon baking powder
- 1/2 cup granulated sugar
- 1 1/4 cups heavy cream
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Topping 2 Tablespoons unsalted butter, melted granulated sugar, for sprinkling
- 2 Tablespoons unsalted butter, melted
- granulated sugar, for sprinkling
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silicone baking mat.
- In a small skillet over medium heat, melt the 2 tablespoons of butter. Stir in the chopped almonds and toast, stirring often, until the almonds are golden brown. Remove from the heat and let cool.
- In a large mixing bowl, whisk together the flour, salt, baking powder and sugar. In a liquid measuring cup, whisk together the heavy cream, almond extract and vanilla extract. Stir the cream mixture into the flour mixture until just combined. Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to incorporate any loose flour. Pat into a round that is 1-inch thick. Using a 2-inch round cutter, cut the dough into rounds and place on the prepared baking sheet, spacing 2 inches apart. Pat together any scraps and cut out rounds until the dough is gone.
- Brush the top of the scones with melted butter and sprinkle with sugar. Place in the oven and bake for 15-20 minutes, or until golden brown.