Honey Almond Scones

So my mother made these amazing scones on Sunday and they were so amazing I had to take them to work this morning so I would not eat them all! She took a recipe from a Betty Crocker cookbook and modified it. This is her modified version of her Honey Almond Scones.

Ingredients:

2 ½ c. all purpose flour

2 T. sugar

4 t. baking powder

¼ t. salt

½ c. butter (cut into pieces)

2 beaten eggs

¾ c. whipping cream

400 degrees for 12 minutes – makes 8 large scones

In a medium bowl combine flour, sugar, baking powder and salt.  Using a pastry blender, cut in butter until mixture resembles course crumbs.  Make a well in center of flour mixture and set aside.

In a medium bowl combine eggs and whipping cream.  Add egg mixture, all at once, to flour mixture.  Using a fork, stir just until moistened.

Turn dough onto a lightly floured surface.  Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth.  (I sometimes have to add extra flour to get dough to the point that it is not too sticky to roll out!)  Pat or lightly roll dough into an 8-inch circle.  Cut into 8 wedges. ( This makes large scones – if I want smaller ones I roll dough out into two smaller circles and cut into 8 wedges or after they are glazed I cut each of the eight pieces in half lengthwise.)

Place wedges 1 inch apart on an ungreased baking sheet.  Bake in a 400 degree oven for 12 to 14 minutes or until golden.  Remove scones from baking sheet.

I make a glaze using butter, milk, roasted almonds and honey (to taste) and glaze each scone.

Best when served warm.

(This is a basic scone recipe that I modify to whatever flavor I want.  You can add ½ c dried cranberries, currants, or raisins, etc. – I have even added fresh strawberries cut up very small.  Instead of glaze you can also brush with milk and sprinkle with sugar for an option that is not quite as sweet).  

Honey Almond Scones