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Tuesday, November 1, 2011

Honey Almond Scones


T U E S D A Y S   W I T H   D O R I E
Special thanks to this week's host: 
Jeannette of The Whimsical Cupcake

Yet another scone recipe from Dorie. Is it my imagination or has there been an influx of scones in the past few months? No worries here - they're one of my favorite baked goods, and this one makes its debut with fresh alfalfa honey. 


There are actually two Tuesday with Dorie recipes each week until the end of the year. As we're baking our way to the end of this magnificent book, recipes are doubled. Unfortunately, I wasn't able to get to the Far Breton (I didn't even get "near" the Far Breton), but it will most likely make an appearance among the upcoming holiday baking repertoire. 

These scones feature a combination of whole wheat and all purpose flour - the sugar was replaced by honey and the addition of ground nuts (almonds in my case) give these an earthy, wholesome flavor and texture. I spiced up the almond flavor by adding a quarter teaspoon of almond extract and, as usual, brushed them with cream and dusted with sanding sugar before baking. Natural, earthy scones always taste better with a little sparkle and shine.

– mike

15 comments:

Craving Ellie in My Belly said...

Now THAT is a perfect looking scone. These were good, weren't they?

Clivia said...

Ooo. A little almond extract in these would be lovely!

Valerie said...

Your scones have a gorgeous 'nubby' sweater-like texture (not fuzzy, cozy). I love your method of brushing the tops with cream, instead of egg.

Well done!

Flourchild said...

Your scones turned out nice and fat! I love the rustic earthy look of them! I wish I would have thought of the almond extract, what a great add in:)

Becky said...

Lovely photos and I love the way you described these scones. I made them back in August and totally forgot about the almond.

My favorite was the mix of flour types. Loved it!

I'm making the Far Breton tonight and am really excited.

Katrina said...

I don't know why I thought you weren't TWD-ing anymore. I think I looked once and you hadn't for a while. Glad you're still here! Perfect looking scone. Great addition with the almond.

steph- whisk/spoon said...

these sound delicious, and your photo makes me sad i didn't make them this week!

Jeannette said...

YUM! your scones look so beautiful and sparkly ;) i was never a big scone fan but i quickly learned that it was simply because i over-handled or over-baked them. now that i pretty much have the process down, i'm a fan :) thank you for baking with me Mike, glad you liked these!

spike. said...

So many scones in the last few months! My freezer is kind of full of them. Yours look lovely

Sis. Boom. said...

It is not just scones that benefit from some added sparkle. I have been wanting to do them again since the almond version and now I"m inspired.

Tracey said...

I love your adaptations of grinding the nuts and adding almond extract. Those would be big improvements to this recipe for me. Noted for next time :)

Jules Someone said...

Love how yours turned out! Great minds think alike. ;-)

Elaine said...

It has such a pretty texture, Mike. You can never have too many scone recipes! :)

Joy said...

That is a gorgeous photo! And I agree that scones are always better with a little sparkle :)

Jessica said...

Great-looking scone...I love the amped-up almond idea.