Awesome Almond Scones Recipes

Steps:

• Pre-heat oven to 350°F.
• In a large bowl, mix all the dry ingredients (powdered almonds through sugar).
• 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.
• Add all remaining ingredients (EXCEPT powdered sugar), mixing with a wooden spoon until they are completely incorporated, but do not over-mix.
• Divide the dough into 2 balls; it will be sticky but use a bit of additional flour to work.
• 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.
• Cut each circle into 8 wedges and place on a non-stick bake sheet (use a spatula if needed to facilitate the transfer).
• Bake for 12 to 15 minutes, until the scones are puffed and golden in color.
• If desired, dust with powdered sugar when cooled.

Steps:

• Preheat oven to 425 degrees.
• Line baking sheet with parchment paper and lightly spray paper with nonstick cooking spray.
• Combine flour, sugar, baking powder, salt, butter, almond paste and almonds in food processor.
• Pulse until mixture has the consistency of coarse crumbs. Put in a large bowl.
• Whisk together egg, egg yolk and 2/3 cup cream until blended. Stir the egg mixture into the flour mixture until dough just begins to hold together.
• Add dough to lightly floured surface. With lightly floured hands, pat dough to 1/2" thickness.
• Cut scones using a 2" diameter heart-shaped cookie cutter or round biscuit cutter. Gather excess dough and repeat process. Place scones 3" apart on prepared baking sheet.
• Lightly brush surface of scones with remaining 2 tablespoons of cream.
• Bake 15-20 minutes, or until puffed and golden brown.
• Remove from oven and cool on wire rack.
• Now: I add about 1/2 teaspoon of almond extract or so to my cream and egg mixture. I do not cut these with a cookie cutter and re-roll. I usually just cut them in squares and then into triangles.
• I also freeze them on a wax-paper lined sheet for several hours before baking and add about 3-4 minutes to my baking time.

Steps:

• Toast the almonds in a 9"x 13" pan at 350 degrees for 5 to 10 minutes.
• Melt chocolate in a double boiler over hot, not boiling water stirring until smooth.
• Pour chocolate over almonds.
• Spread evenly and chill until hardened.
• Break into pieces and store in a cool place.

Steps:

• Heat oven to 425°F. Mix Bisquick, sugar and cocoa in medium bowl. Stir in yogurt, almond extract and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.
• Place dough on ungreased cookie sheet; pat into 8-inch circle. Brush with additional yogurt if desired. Cut into 8 wedges with floured knife, but do not separate.
• Bake about 12 minutes or until set. Carefully separate wedges. Serve warm.

Steps:

• Preheat oven to 400°F. Mix first 5 ingredients in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Whisk sour cream, egg and almond extract in small bowl to blend. Add to flour mixture in processor and pulse just until dough forms ball. Transfer dough to lightly floured work surface.
• Press dough into 15 x 3-inch rectangle. Cut into six 3 x 2 1/2-inch pieces. Cut each piece diagonally in half to form 12 triangles. Place scones on heavy large baking sheet, spacing 1 inch apart. Bake until puffed and pale golden, about 15 minutes. (Can be made 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then rewarm in foil in 350°F oven for 8 minutes.)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. Stir in the chopped apples.
• Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth. Stir the egg mixture into the flour mixture just until blended. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick. Cut dough into 8 wedges, and place on prepared baking sheet.
• To make the scone topping, whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg mixture. Sprinkle each scone with cinnamon sugar and almonds.
• Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven and cool on a wire rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Combine flour, baking powder, sugar and salt.
• Cut in butter until it resembles course meal.
• Add 2 eggs (1 egg is reserved for later use), almond extract and cream.
• Stir until soft dough forms; mix in chocolate chips and toasted almonds.
• Pat out dough until 3/4 inch thick.
• Cut into diamond shape; brush with reserved egg.
• Place on baking pan coated with cooking spray.
• Bake for 10 minutes until lightly browned.
• Serve warm.

Steps:

• Preheat oven to 400°F.
• Prepare baking sheet by spraying lightly with cooking spray.
• In a large bowl, combine the the flour, 1/4 cup sugar, baking powder, baking soda and salt.
• Cut in the margarine until the mixture resembles course meal.
• Add the apricots and almonds into the flour mixture and mix thoroughly.
• In a smaller bowl, mix together the yogurt, sour cream, and extracts.
• Cut and fold the yogurt/sour cream mixture into the flour until you can collect the dough. Knead the dough on a lightly floured surface just until it can be shaped. If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones. Similarly, over kneading the dough also diminishes the final result.
• Place the dough ball on the baking sheet and spread out into an 8 or 10 inch disk.
• Lightly brush the milk on the top and sprinkle with the remaining 2 teaspoons of sugar.
• Using a very long knife (bread knives work well) cut half way through the dough. You are making indentations, not actually portioning the scone. Repeat until the scone has been divided into 8 wedges. (You can also cut into 12 pieces if you want smaller pieces).
• Bake the scones 20 - 22 minutes.
• Best served warm but cold is good too.
• Enjoy!