I am such a slacker. I can’t believe its already been a week since Thanksgiving and I haven’t posted a thing! I thought scones would be a perfect breakfast item for the week of Thanksgiving. We all know how incredibly hectic it is, trying to get everything ready. I also run in a Turkey Trot with my brother every year, and the last thing I want to do after that would be to make breakfast. Having scones already made, I can just relax, drink some coffee and watch a bit of the Thanksgiving Parade before dinner.
I found this recipe from eCurry. These scones are a bit more crumbly than the pumpkin ones I posted last month. I used a couple of different ingredients than the original recipe such as demarara sugar for topping and almond milk instead of regular milk. I also had ready made almond flour that I used for macs.
- 2 cups all purpose flour, plus more for kneading
- 5 TBS sugar
- 1 TBS baking powder
- 1/2 tsp salt
- 6 TBS unsalted butter cold and cubed
- 2/3 cup almond milk
- 3/4 cup dried cranberries
- 1 TBS lemon rind
- 1/2 cup almond flour
- 1/2 tsp almond extract
Preheat oven to 4oo degrees F. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender until crumbly. Stir in the almond extract and the almond milk until just moistened. Mix in cranberries, then rind and the almond flour.
On a floured surface, knead dough a few times. I cut the dough in two and made two small rounds. Cut into desired shape. Place on a baking sheet, 2 inches apart. Sprinkle with demarara sugar. Bake until golden brown, 12 to 15 minutes. Let cool completely before serving.