TWD: Toasted Almond Scones

I love a good scone. My affair started in Edinburgh, Scotland. I was a student studying in London. A group of us took an overnight bus to Edinburgh. We arrived at about 6:15 am tired but mostly hungry. We walked around for a bit until we saw a cafe. The four of us were standing in the doorway when we realized that it didn't open for about another 15 minutes. The owner saw us, took pity on us, and let us in. She told us that we were welcome to sit for a few minutes until they were ready to open. There was tea, but the scones needed a few more minutes. We were willing to wait. About ten minutes later, she came to our table with a tray piled high with hot scones, clotted cream, and strawberry jam. I don't think I had tasted anything better in my life. It still ranks in the top five of favorite food experiences.

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!