Friday, November 11, 2011

The One With the Petite Almond Scones

Apparently, creating the Egg-Free Chocolate Chip Scones last week has created some sort of addiction for me. I can't seem to stop making them. Or eating them. While preparing some last week I was reminded of Starbucks' Petite Vanilla Bean Scones and thought I'd like to try making something similar. And so I did, only instead of vanilla, they're almond (because almond flavoring is so very amazing). And these ones are egg-free, too! (Just in case you're like me and absolutely refuse to go grocery shopping.)

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
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
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

Almond Glaze
  • 1 1/2 cups powdered sugar
  • 3 tablespoons water
  • 1/2 Tbls almond extract
Use a fork to mix together the powdered sugar, water and almond extract.If you need to thin the icing, add more water, one tablespoon at a time, until it reaches the consistency you desire. Once the scones have cooled, drizzle the glaze over the top for the perfect touch of sweetness.

P.S. These for breakfast would be a fantastic way to celebrate 11-11-11 day! Just sayin...

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