Honey-almond scones
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Flour |
| 2¼ | teaspoon | Baking powder |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Salt |
| ¼ | cup | Butter |
| ⅓ | cup | Cream |
| ⅓ | cup | Honey |
| 2 | Eggs | |
| Alomonds -- slivered | ||
Directions
Mix the dry ingredients and cut the butter in. In a separate bowl, beat the two eggs, reserve two tablespoons of the beaten eggs and then add the cream and honey to the remaining beaten eggs. Make a well in the dry mixture and add the egg mixture. Combine with as few strokes a possible. Try to handle the dough as little as possible as well. Place on a lightly floured board and pat until ¾ in thick and shaped in a circle. Place on a baking sheet and score into 8 triangles. Brush with the reserved beaten egg, sprinkle with sugar and slivered or sliced almonds and bake in a 450 dregree oven for 15 minutes.
Recipe By : Michelle Pollock
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