Monday, June 8, 2009

Honey Almond Scones

Honey Almond Scones
This recipe is also from State of the Onion, and it's one of my personal favorites. What's nice is that, except for the buttermilk, I usually have all these ingredients on hand in my kitchen all the time.


1/4 C. buttermilk or plain yogurt
3/4 C. honey
2 eggs
1/4 t. almond extract
3 C. flour
4 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 C. butter
1/4 C. sugar
1/2 C. finely chopped almonds

3 T. butter, melted
1 T. hot water
1 t. vanilla extract
2 drops almond extract
1 C. confectioner’s sugar

Heat oven to 375°F.

Grease scone pan or place parchment paper on a baking sheet and spray with cooking spray.Add honey to buttermilk, stir, then beat in the eggs.Sift together flour, baking powder, soda, and salt. Cut in butter with a pastry cutter. Add sugar, and almonds. Toss to coat.Add the wet mixture to the flour mixture. Stir with a fork until a ball forms. Turn out dough onto a floured board. Knead 5 to 6 times to make sure it is well mixed.

If using scone pan, spoon dough into the pan, spreading evenly among the indentations. If using baking sheet, roll dough into a ball and flatten it some. Cut into 8 wedges.

Bake for 25 minutes or until medium golden brown.Cool on a wire rack.

In a medium bowl, mix melted butter, vanilla, almond extract, and hot water. Add confectioner’s sugar. Stir. If glaze is too thick to pour, add more hot water, a teaspoonful at a time, until the glaze has the consistency of thick syrup. Spoon the glaze over the warm scones.

Extra hint:
If you don't have a scone pan, and the batter proves too unwieldy to cut into those 8 wedges (it's a pretty sticky batter), you can use a mini-muffin pan. I love this option because then the scones come out a little bit smaller. Like two-bite-sized. I spray or otherwise grease the mini-muffin pan, and fill each about 3/4 full. I also cut down the baking time a bit... keep an eye on them. Take a look after about 10 minutes, then turn the pan. Let them bake a bit longer until golden brown. I think I had my last batch in for about 17 minutes and they came out perfectly.

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