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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 egg 1 1/2 cups buttermilk 2 t almond extract 4 cups flour 4 t baking powder 1 t baking soda 1 t salt 1 cup granulated sugar 1 1/2 cups butter 1 1/2 cups toasted, chopped sliced almonds Instructions: Set oven at 425 degrees F. Beat egg, buttermilk and almond extract. Combine flour, baking powder, soda, salt and sugar. Cut in the butter until mixture resembles coarse crumbs. Add in the almonds. Add liquid ingredients to dry ingredients. Mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough onto heavily floured surface and knead gently 5-6 turns. Divide dough into quarters, pat into one-half inch thick circles, and cut into six wedges. Place on greased cookie sheet. Brush scones with cream and sprinkle with sugar and almonds. Bake 12-15 minutes. Makes 24 scones. Stores well in freezer but best when hot and fresh from oven. Cool whip and raspberry jam topping is great. |
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