Have you ever said to yourself (or even out loud to your family), "Some day I'm going to try making that"? Well, for the longest time I've been telling Q that I'd like to try making scones. I just did it a couple of days ago and we both liked them a lot! They are soft and sweet-- and huge! The recipe I found was from Taste of Home's 2006 Quick Cooking Cookbook. If you've ever been intimidated by trying to make these, you don't need to be. They are so simple to make. I highly recommend that you do not use a mixer, but to use only a whisk, pastry blender and spatula by hand. Go for it--you'll love these!
Almond Chip Scones
3-1/2 cups all-purpose flour
2 tablespoons sugar
5 teaspoons baking powder
1 teaspoon salt
1/2 cup cold butter
1 cup heavy cream
1-1/2 to 2 teaspoons almond extract
1 cup semisweet chocolate chips
1/2 cup slivered almonds, toasted
In a large bowl, combine the flour, sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a bowl, whisk 3 eggs, whipping cream and extract; add to crumb mixture just until moistened. Gently stir in chocolate chips and almonds. Turn onto a floured surface; knead 6-8 times. On a greased baking sheet, pat the dough into a 10-1/2-inch circle, about 3/4 inch thick. Cut into eight wedges. Beat remaining egg; brush over dough. Slightly separate wedges. Bake at 425 degrees for 10-15 minutes or until golden brown. Serve warm. Yield: 8 servings.