Almond Crumb Scones with Honey Butter
|Categories:||Breakfast, Other Breakfast, Other Sauces|
|Collections:||Bold With Butter|
|Keywords:||butter, honey, scones, Almond|
|3 Tbsp||all purpose flour|
|2 Tbsp||finely chopped almonds, toasted|
|2 Tbsp||cold butter|
|2 c||all purpose flour|
|2 1/2 tsp||baking powder|
|1/2 c||firm butter|
|1/2 c||half and half|
|1 stick||butter, softened|
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DirectionsHeat oven to 400°F. In medium bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the finely chopped almonds. Cut in 2 tablespoons butter, using pastry blender, until crumbly. Set aside.In large bowl, mix 2 cups flour, 1/4 cup sugar, the baking powder and salt. Cut in 1/2 cup butter, using pastry blender, until particles resemble fine crumbs. Stir in chopped almonds. Stir in egg and just enough half-and-half until dough leaves side of bowl and forms a ball.Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch round on ungreased or parchment lined cookie sheet. Sprinkle with streusel; press lightly into dough. Cut into 8 wedges, but do not separate.Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with Honey Butter.For the Honey Butter:
Whip honey and butter together in stand mixer or with handheld electric mixer until light and fluffy.