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Filed under: Appetizers, Baked Goods, Baked Goods - Scones, Breads - Quick, Nuts - Almonds.

Description:
Enjoy this dense, moist, nutty scone with a dab of cream cheese and fresh raspberry jam. Our guests go back for seconds!

Ingredients:
1 2/3 cups all-purpose flour
1/3 cup almond meal/flour or very finely chopped almonds (use food processor to grind into flour consistency)
1/2 tsp. baking soda
2 tsp. baking powder
1/4 tsp salt
1/3 cup granulated sugar
1/2 cup (one stick) cold butter
3/4 cup sour cream
1 large egg
1/2 tsp almond extract
1/2 cup toasted, chopped almonds
1/3 cup sliced almonds for topping

Directions:
Preheat oven to 375. Put flours, baking powder, soda, salt, sugar in medium mixing bowl and stir together. Add butter in chunks and cut in with pastry cutter. Mix together the wet ingredients and add them to the flour mixture. Mix well and add almonds and knead together for 10 or 12 turns until mixture is well mixed. Put in scone pan that holds 8 triangular shaped large scones. Top with the sliced almonds. Bake in 375 oven for 18 to 20 minutes or until tops of sliced almonds are golden brown and scone is baked through. Cool slightly and remove from pan. Serve warm. Makes 8 large triangular scones.

Recipe Provided By:
B Street House Bed and Breakfast
Virginia City, NV

Virginia City Bed and Breakfast Inns