Egg-Free Petite Almond Scones
- 2 cups all-purpose unbleached flour
- 1/3 cup sugar + 1 tsp for sprinkling
- 1 tsp + 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) butter, cold
- 1/2 cup plain yogurt (or sour cream)
- 2 Tbls water
- 1 Tbls olive oil
- 2 tsp vanilla extract
- 1 tsp almond extract
In a medium bowl, mix flour, 1/3 cup sugar, 1 tsp baking powder, baking soda and salt.
Use a grater or chop the butter into small pieces and use your fingers to work in the butter until the flour and butter mixture resembles coarse meal. A pastry cutter might also come in handy for this part.
In a small bowl combine sour cream, vanilla and almond extract, water, olive oil and 2 tsp baking powder. Using a fork, stir the sour cream mixture into the flour and butter mixture until large dough clumps form. Be careful not to over-work the dough. Use your hands to mold the dough into a ball. Lightly flour a cutting board or some other surface and press the dough ball until it is flattened, but still about an inch thick. Use a rolling pin to smooth out the top. Use a sharp knife to cut into 12 triangles. Transfer onto a parchment paper-lined baking sheet and place in oven. Bake for 15-17 minutes, until golden. Cool for 5 minutes and then serve.
While the scones are in the oven, make the
- 1 1/2 cups powdered sugar
- 3 tablespoons water
- 1/2 Tbls almond extract
P.S. These for breakfast would be a fantastic way to celebrate 11-11-11 day! Just sayin...