A simple almond scone filled with bursts of almond flavor. A delicious way to start the day!
Things in my state are starting to open up a little more. I think it's probably a good thing,, though I do worry a little about possible outcomes if we open up too early. For the most part, things are still the same at my house. we are home most of the time. My roommate is still teaching over zoom and google classroom. When we do go out to places like the grocery store, we wear masks. I think going back to normal and knowing how to go back to normal is a really hard thing to navigate.
I think all the unknowns, and worse case scenarios gives me anxiety. I never seem to know what the right thing to do is. Being a rule follower is harder when you feel like everyone around you isn't. The last time I was at the grocery store I only saw six people wearing masks aside from the employees. When we have been with other people, we've tried to maintain the six feet apart rule, but that only works when other people are doing the same thing. It's just really confusing to know what to do.
My solution? Baking. Staying home in my kitchen and hiding from the world where I don't have to worry about getting sick or making anyone sick. I can just be normal.
Last week I made these almond scones. They were delicious. A sweet subtle flavor with burst of almond smattered throughout. So delicious! It's good to have some sense of normality amidst all the crazy unknowns.
*Slightly adapted from wildwildwhisk.com
4 ounces almond paste
3/4 cup buttermilk
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, cold
sliced almonds for sprinkling on top
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
Cut the almond paste into chunks, about a 1/4 inch big. Set aside.
Combine egg and buttermilk, adding enough buttermilk to the egg to make one cup of liquid. Add the vanilla and almond extract.
Whisk flour, sugar, baking powder, salt and soda in a medium mixing bowl. Cut in cold butter until mixture is crumbly. Create a well in the middle of flour mixture.
Pour all but 2 tablespoons of the buttermilk mixture into the well and fold into the flour mixture until just mixed.
Dump mix out onto a floured board. Fold dough over on itself a few times. Pat dough into a rectangle. Roll out dough to about 1/4" thick and 12" x 14" long. Sprinkle the almond paste bits over the top. Roll the dough on itself into a log. Pat the log down to about 1 inch thick. Cut into 8 triangles and place on baking sheet
Brush the remaining buttermilk mixture on top of the scones. Sprinkle with almonds and sugar. Place in oven and bake for 18-22 minutes or until golden brown. Cool completely on wire rack.
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