These were so tasty, that I must share the recipe. I was trying to mimic the scones from a coffee shop outside of Rocky Mountain National Park, Coffee On The Rocks. They aren’t quite as good, but pretty close.
Golden Almond Scones
- 2 cups flour
- 1/4 cup sugar
- 1 T baking powder
- 1/8 t salt
- 1 stick unsalted butter, coarsely chopped
- 2 1/3 ounces almond paste (~1/4 unpacked cup)
- 3/4 cup raw sliced almonds (the wafery thing looking slices)
- 2/3 cup cream
- 1 egg + 1 yolk
- 1/2 t almond extract
- 1 T cream
- 2 T sugar
- 1/2 cup raw sliced almonds
Preheat the oven to 425∘F.
Combine dry ingredients (flour, sugar, baking powder, salt, butter, almond paste, almonds) by using a pastery blender, or pulsing in a food processor, until it forms a coarse crumbly mix.
Whisk together the egg, extra yolk, cream, and almond extract, and then mix into the dry ingredients until the dough just sticks together.
Turn out onto a floured surface and gently fold in the last dry bits with your hands. The dough will have a sticky surface.
Pat into a large circle or square 1/2″ thick.
Brush the top with the tablespoon of cream, and sprinkle evenly, first with the sugar, then the almonds.
Cut into 8 squares or wedges, and bake on a non-stick baking sheet for 15-20 minutes, or until they’re golden brown and the almonds on the top look thoroughly toasted.
They’re lovely and fragrant, especially if you like almonds.