Almond-Crumb Scones

 

3

tablespoons Gold Medal® all-purpose flour

2

tablespoons sugar

2

tablespoons finely chopped almonds, toasted

2

tablespoons firm butter or margarine

2

cups Gold Medal® all-purpose flour

1/4

cup sugar

2 1/2

teaspoons baking powder

1/4

teaspoon salt

1/2

cup firm butter or margarine

1/2

cup chopped almonds, toasted

1

egg

1/2

cup half-and-half

• 1 Heat 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 (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
• 2 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 (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Stir in chopped almonds. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
• 3 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 cookie sheet. Sprinkle with streusel; press lightly into dough. Cut into 8 wedges, but do not separate.
• 4 Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.