Ingredients
-
1/2
-
2
-
2
-
1/2
-
1/2
-
1/3
-
4
-
1/3
-
1/3
-
1
-
1
-
-
-
-
Directions
Almond Scones, Great with a cup of tea or coffee for a snack, but equally at home on the breakfast or brunch table , Made these this morning for Sunday breakfast They were DELICIOUS!! I did make a few changes however used whole wheat flour instead of all purpose (we like that nutty texture) Used plain greek yogurt, flax in place of egg (1 TBSP ground flax mixed with 1 TBSP water) I also added about 1/2 cup chopped walnuts and 1/2 cup dried cranberries I baked them in the convection oven for approximately 15 minutes I made them bigger, I only cut the disks into 4ths instead of 1/8ths I also brushed them with nonfat milk and sprinkled with turbinado sugar Will definitely be making these again! Thanks for sharing!, Made these this morning for Sunday breakfast They were DELICIOUS!! I did make a few changes however used whole wheat flour instead of all purpose (we like that nutty texture) Used plain greek yogurt, flax in place of egg (1 TBSP ground flax mixed with 1 TBSP water) I also added about 1/2 cup chopped walnuts and 1/2 cup dried cranberries I baked them in the convection oven for approximately 15 minutes I made them bigger, I only cut the disks into 4ths instead of 1/8ths I also brushed them with nonfat milk and sprinkled with turbinado sugar Will definitely be making these again! Thanks for sharing!
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Steps
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1
Done
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Pre-Heat Oven to 350f. |
|
2
Done
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in a Large Bowl, Mix All the Dry Ingredients (powdered Almonds Through Sugar). |
|
3
Done
|
Add the Butter Cubes, and Massage Them Into the Dry Ingredients With Your Hands Until You Can No Longer Discern Them; the Mixture Should Look Crumbly/Sandy. |
|
4
Done
|
Add All Remaining Ingredients (except Powdered Sugar), Mixing With a Wooden Spoon Until They Are Completely Incorporated, but Do not Over-Mix. |
|
5
Done
|
Divide the Dough Into 2 Balls; It Will Be Sticky but Use a Bit of Additional Flour to Work. |
|
6
Done
|
One at a Time, Lay Each Ball on a Well-Floured Surface; Sprinkle the Top With Flour, Then Flatten With Your (well-Floured) Hands Into a Circle About 8 to 10 Inches and 1 to 2 Inches Thick. |
|
7
Done
|
Cut Each Circle Into 8 Wedges and Place on a Non-Stick Bake Sheet (use a Spatula If Needed to Facilitate the Transfer). |
|
8
Done
|
Bake For 12 to 15 Minutes, Until the Scones Are Puffed and Golden in Color. |
|
9
Done
|
If Desired, Dust With Powdered Sugar When Cooled. |
