This week we had another delicious Dorie treat, Toasted Almond Scones. I make scones quite often, and these are good enough to become part of the rotation.
I chose to make these for afternoon tea, which was a big mistake because they nearly spoiled dinner.
They were like potato chips.
You can't eat just one, especially fresh from the oven and slathered with butter.
Rather than grinding up the almonds, I used almond meal. I did measure equivalent weights, so the meal was just under a half cup. It added a nice texture to the scones. I also eyeballed the almond extract, so I suspect it was a bit more than called for, which is fine because we love almond flavor.
The other change I made was to brush the tops with some milk and sprinkle them with sugar. The sliced almonds would have been nice and probably more attractive, but I just hate when they fall off after baking.
The host of the week was Mike of Living Out West.
More scones can be found on the Tuesdays with Dorie website.