Baking Toasted Almond Scones with Mike

My friend, Mike, is a member of Tuesdays with Dorie, a baking group that is baking their way through Dorie Greenspan's Baking From My Home to Yours. Today is his day to host Tuesday with Dorie, and Mike chose her Toasted Almond Scones recipe, and he also invited me and a few of his other friends to bake along.

I was so happy when he sent me the recipe and saw that it was scones because I bake scones pretty much every week. Of all the things I bake, my husband enjoys my scones the most, but I have been feeling lately that I am in a scone rut because I use the same recipe every time with variations only being with seasonal fruit. So to try a new scone recipe was something I was definitely up for. 

This recipe is interesting in that it calls for an egg - not something I use in my scones. And the other thing that was interesting was the quadruple use of almonds - blanched, toasted with half of the almonds ground to make almond flour and the other half chopped to add to the scone mixture. In addition, a scant amount of pure almond extract is added to the dough. And before putting the scones in the oven you top them with sliced almonds that become toasted during baking.

If you love almonds, and you love scones, then you simply must try this recipe. We loved them. My husband's only complaint was that I made them too small. When you bite into them, you bite through layers of almonds. I chose not to serve them with cream or curd because I wanted us to be able to taste the almonds without anything masking the flavor. They didn't need anything - they were perfect by themselves with a spot of tea.

Visit Mike's blog, Living Out West, to get the recipe and to see what he did with the scones. Mike is in the process of switching his blog to a new blog platform, so be sure to follow the redirect.


Thank you, Mike, for inviting me to bake along with you and the other Tuesdays with Dorie members!