Wednesday, May 06, 2015

Almond Scones ...

My love for almond-flavored anything cannot be overstated. Also, I love scones. Scones just don't get enough love in the baked-goods world. But then, some folks make very bad scones. Dry. Leaden. Ugh.

It's not your fault, scones. It's not your fault.

I first made these scones for Angelo's birthday, and as much as I wanted to write about them then, I didn't want to spoil the surprise, so I refrained. 

This morning, though, up too early, and knowing that I had baking on deck first thing, I realized that I could take a picture of today's lovelies.

These contain a triple hit of almond: almond paste, almond extract, and sliced almonds. An almond trifecta, if you will.

This is the recipe, from Food52. You should take note of the ingredients, pick up what you need, and bake them.

Make sure your baking powder isn't old. Scones need a bit of oomph from baking powder and baking soda to combat density. The baking powder I used for Angelo's batch wasn't old, per se, but I should have bought a new container anyway. Today's scones seem a bit higher.

Angelo, if you'd like another shipment, just lemme know.