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Breakfast: Almond Scones w/ Amaretto Butter

Source of Recipe

Emily Skinner


List of Ingredients

-- Scones --
2 cups flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup butter
3/4 cup sliced almonds lightly toasted
1 egg
1/2 tsp almond extract
1/2 cup milk
1 egg white mixed with 1/2 tsp water for
glaze
1 Tbsp coarse sugar optional

-- Amaretto Butter --
1 stick butter (8 Tbsp) softened
2 Tbsp honey
1 Tbsp Amaretto liqueur


Recipe

Preheat oven to 375 degrees. To make scones: In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. Cut in butter with pastry blender until mixture is the texture of coarse crumbs. Stir in the almonds.

In a separate bowl, whisk together the whole egg, almond extract, and milk. Make a well in the dry ingredients and pour liquid into it. Combine with a few swift strokes. Dough should form a ball and all flour should be incorporated. Do not overmix. Place dough on a lightly floured surface and pat into an 8-inch circle. Carefully place on baking sheet and cut into 8 wedges, sides still touching. Brush lightly with egg white-glaze and sprinkle with coarse sugar. Bake 30 to 35 minutes, until cooked through and golden. Let cool 10 minutes before serving with Amaretto Butter.

To make Amaretto Butter: Place butter and honey in a food processor; whip a few minutes until fluffy. Add the Amaretto and whip until totally smooth. Yield: 8 scones (10 Tbsp butter)