Almond Scones

A teatime treat! Mix up in less than half an hour, bake and serve.

  • Prep Time 20 min
  • Total Time 50 min
  • Servings 12

2
cups all-purpose flour
1/4
cup sugar
2
teaspoons baking powder
1/4
teaspoon salt
6
tablespoons butter
1/3
cup almond paste, cut into small pieces
1/2
cup milk
1/4
teaspoon almond extract
1
egg, beaten
Sliced almonds, if desired
Coarse sugar, if desired

  • 1 Heat oven to 400°F. Lightly spray cookie sheet with cooking spray. In large bowl, combine flour, sugar, baking powder and salt; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in almond paste, separating pieces to coat each with flour mixture.
  • 2 In small bowl, combine milk, almond extract and egg; blend well. Add to flour mixture. Stir just until dry ingredients are moistened.
  • 3 On floured surface, gently knead dough about 6 times. Divide dough in half; shape each into ball. Pat each ball into 5-inch round with center higher than edges. Brush with milk; sprinkle with almonds and sugar. Cut each round into 6 wedges. Place wedges 1 inch apart on sprayed cookie sheet.
  • 4 Bake at 400°F. for 13 to 15 minutes or until light golden brown. Cool 10 minutes before serving.

Expert Tips

Arrange the scone wedges on a baking sheet, cover them loosely with plastic wrap and refrigerate them for up to an hour before baking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Scone
Calories
190
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
180mg
180%;
Total Carbohydrate
24g
24%
(Dietary Fiber
1g
1%
  Sugars
8g
8%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.