I made this week’s Tuesdays With Dorie pick of Toasted Almond Scones on Sunday. They were chosen by Mike whose blog is Living Out West. Love his blog. Well done, always clever and great photos!
I was a little worried about making the scones because I already have a favorite scone recipe AND I knew Kevin and the boys wouldn’t eat them (annoying, huh). So I decided to health them up as much as I could and still try to have them be good. And it worked. I think they are great. I did talk Kevin in to trying one and the main thing he doesn’t like is the grainy/crumbliness they have from the almond meal. (He doesn’t like cornbread for the same reason.) He said he likes the flavor of them though. He did also mention that they aren’t sweet enough (I explained to him that scones aren’t supposed to be. But just to be nice and in hopes that he’d eat more, I drizzled a glaze on them.
Like I said, I really like them and although I did make them healthier, I still need to not just be the only one to eat them. There is still about half a dozen of them sitting on the counter. Scones are definitely better fresh from the oven, too.
My changes were that I used some almond meal I have instead of grinding almonds. I only added 1/4 cup of sliced almonds to the dough instead of 1/2 cup. I used skim milk instead of whole milk. Though I did use cream as directed. I used I Can’t Believe It’s Not Butter instead of butter and I used whole wheat pastry flour instead of all purpose flour. I brushed the tops before baking them with some cream and sprinkled some turbinado sugar on top as well as the sliced almonds. The scones baked for 17 minutes. They do have a little bit of a wheat taste from the whole wheat pastry flour, but it works well with the almond flavor.
Thanks, Mike! Great pick. Check out more scones at the TWD website.
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