I don't tend to make scones that often, which is a shame. These were simple to put together. I happened to have heavy cream and whole milk left over from the bread pudding. Bonus! I had almond meal, so instead of grinding my own almonds, I used it. I decided to keep my slivered almonds whole instead of chopping them. 20 minutes or so in the oven, and scones!
I didn't put sliced almonds on the outside. I prefer a coarse sugar to finish things like this. Mmmmm. Craggy and sugary.
A scone flower!
These were just the right amount of sweet for me, which is to say, not very. Other than the coarse sugar on the outside, there was only 2 T. of sugar. Surprisingly, these were not very almond-y. I was expecting more. I wonder if the almond meal was the culprit. Ground toasted almonds may have had a bit more flavor. Perhaps a bit more extract next time?
I can't find a link for Mike's blog, but when I do, you'll be able to see his fabulous photos and the recipe! Here it is!