Almond-Crumb Scones

Almond-Crumb Scones

Like scones? Then you’ll love these almond-crumb delights! They bake with a sweet, buttery almond streusel topping.

Prep Time

20

Minutes

Total Time

35

Minutes

Makes

8

scones

Almond Streusel
3
tablespoons Gold Medal® all-purpose flour
2
tablespoons sugar
2
tablespoons finely chopped almonds, toasted
2
tablespoons firm butter or margarine
Scones
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.
Makes 8 scones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
To toast almonds or other nuts, heat oven to 350°F and bake in an ungreased baking pan about 10 minutes, stirring occasionally, until golden brown.
Success
Count to 10! Overkneading the dough will make your scones tough.

Nutrition Information:

1 Serving (1 Scone)
  • Calories 380
    • (Calories from Fat 205 ),
  • Total Fat 23 g
    • (Saturated Fat 11 g,),
  • Cholesterol 70 mg;
  • Sodium 340 mg;
  • Total Carbohydrate 38 g
    • (Dietary Fiber 2 g,
  • Protein 7 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Fruit;
    • 4 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.