TWD: Toasted Almond Scones

For this week's Toasted Almond Scones, we have marvelous Mike of Living Out West  to thank. Mike's blog always has gorgeous photography, witty write-ups, and thoughtful comments. Apparently he has great taste, too, because these scones were really good. Ground and chopped toasted almonds and a touch of almond extract make a surprisingly delicate, tasty scone. You'll notice that mine are speckly, because I used almonds with skins instead of blanched.

I made my scones in the wee dark hours of the morning, with my almost-two-year-old attached at the hip (as usual). This was easy to do because I had ground the almonds and prepped the dry ingredients the night before. I'm usually very lazy when it comes to scone dough; I like to let the food processor do the work of cutting in butter. But not wanting to wake the slumbering members of my family, I used my fingers instead. I learned that tiny fingers are great for patting scone dough into the triangles of my miniature scone pan. The dough is like a super-sticky, nutty play dough, after all.

After about nineteen minutes in the oven, we had some lovely, soft little scones for breakfast. Traditional scones are not aggressively sweet, as a rule, and these were no exception; the toasted nuts lent a hint of savory to the scones. I wonder if there's a soup that would suit these?

Thanks, Mike - excellent choice!

Next week: Chocolate Pots de Creme, chosen by Christine of BlackCatCooking


Last week: Chocolate Oatmeal Drops