Almond Scones

1. 1

   Pre-heat oven to 350u00b0F.

2. 2

   In a large bowl, mix all the dry ingredients (powdered almonds through sugar).

3. 3

   Add the butter cubes, and massage them into the dry ingredients with your hands until you can no longer discern them; the mixture should look crumbly/sandy.

4. 4

   Add all remaining ingredients (EXCEPT powdered sugar), mixing with a wooden spoon until they are completely incorporated, but do not over-mix.

5. 5

   Divide the dough into 2 balls; it will be sticky but use a bit of additional flour to work.

6. 6

   One at a time, lay each ball on a well-floured surface; sprinkle the top with flour, then flatten with your (well-floured) hands into a circle about 8 to 10 inches and 1 to 2 inches thick.

7. 7

   Cut each circle into 8 wedges and place on a non-stick bake sheet (use a spatula if needed to facilitate the transfer).

8. 8

   Bake for 12 to 15 minutes, until the scones are puffed and golden in color.

9. 9

   If desired, dust with powdered sugar when cooled.

No additional tips available.