Another friend, Swanie, whom I’ve got to know more in the last month has left for home and again, some of us have inherited their stuff. It’s a bit sad because she has been a blessing to us and when we were at her place yesterday morning to shift some of the stuff, the hubs and I were touched by the family’s generosity and their love towards God. Sigh! Why didn’t we get to know them earlier?
Jac has landed in Singa land and on her FB wall post, she listed the breakfast she had and it made me drool! Fishball noodles, chwee kway, chai dao kway, tao hway, and teh bing… Argh! It’s ok. I will REN and meanwhile divert my attention to my breakfast of home-made toasted almond scones and good o’ coffee.
Note: I would definitely put sliced almonds on top the next time. The dough is easy to make without the use of any mixer and could be prepared at night and stored in the freezer. The next morning, just bake the scones straight from the freezer but give it 2 minutes more to the baking. Eat it on the day they are baked! For this reason, I halve the portion to yield 6 scones.
The recipe is from Dorie Greenspan’s Baking from my home to yours. Yields 12.
- 1 cup blanched almonds (whole, slivered, or sliced), toasted
- 2 tablespoons sugar
- 1 large egg
- 1/3 cup cold heavy cream
- 1/4 cup cold whole milk
- 1/4 teaspoon pure almond extract
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
- 1/4 cup sliced almonds (optional)
Preheat the oven to 400° F. Line a baking sheet with parchment paper.
Divide the toasted almonds in half. finely grind 1/2 cup in a food processor or blender with the sugar, taking care not to overgrind the nuts and end up with almond butter. (I used almond meal for this 1/2 of the portion). Finely chop the other 1/2 cup of almonds.
Stir the egg, cream, milk and almond extract together.
Whisk the flour, ground almond/sugar mix, baking powder and salt together in a large bowl. Drop in the butter and, using your fingers toss to coat the pieces of butter with flour. Quickly, rub the butter with your fingers into the dry ingredients until the mixture is pebbly. You’ll have pea-sized pieces, and some smaller pieces.
Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Stir in the chopped almonds.
Still in the bowl, gently knead the dough by hand, or turn in with a wooden spatula 8-10 times. Turn the dough out onto a lightly floured board and divide it in half. Working with one piece at a time, pat the dough into a rough circle that is about 5 inches in diameter, cut into 6 wedges and top each wedge with slices almonds if using. Place them on baking sheet.
Bake for 15-20 minutes or until their tops are golden and firm-ish. Transfer to a wire rack and cool for 10 minutes before serving.
Note: Once the scones are cut out and on the baking sheet you can also freeze some or all of them before baking. Simply put the tray of scones in the freezer and wait until they are firm. Put the frozen scones in a freezer and you’ll have fresh warm scones whenever you like. Do not defrost, simply put the frozen scones on the a parchment lined baking sheet and add a couple of minutes to the baking time.
Serve with jam and butter!