This week’s Tuesdays with Dorie recipe was selected by Mike of Living Out West. He chose Toasted Almond Scones. I love breakfast baking and I’m really happy that these recipes are being selected. I don’t make scones all that often, because they really should be baked and eaten right away. I get to work really early in the morning so it’s nearly impossible to bake before work. This time I just hoped that they wouldn’t get too stale between the time I made them and when I took them to work.
I love almonds and these smelled so good when baking! They came together with no problem, and the dough wasn’t as shaggy/crumbly as scone dough sometimes is. Since I was taking them to work, I made them a little smaller than the recipe specified. They baked about the same amount of time, but I did keep a close eye on them since over baked scones aren’t very good.
The almond flavor in these isn’t that strong, which is weird since they had a great almond scent while baking. They have a great texture, but I would like the almond flavor to be more pronounced. I already added a little bit extra almond extract, but I don’t know how else you could boost the almond. Serve these with a good jam, and you wouldn’t miss a thing! Thanks to Mike for picking such a great recipe. You can get the complete recipe on his blog.
Recipe from Baking from My Home to Yours by Dorie Greenspan, pages 28 and 29.