Years ago I used to treat myself to a few quiet stolen moments at a quaint little patisserie in my Brooklyn neighborhood. All I had to do was choose my tea flavor and minutes later a hot pot and a three-tiered tray of sweets and snacks arrived for my afternoon tea service. The finger sandwiches, queen’s cakes and madeleines were delicious but the most anticipated delight was the scone. They offered two to three varieties daily and the tea service included double cream and preserves. My method for devouring the tray of goodies was to start with the scone, figuring I could take the rest home if I got too full (which I usually did).
Two kids later, there’s not much time for those leisurely getaways, so I’ve done what any resourceful cook would do: I perfected my own scone recipe. Now the whole family can enjoy them, and they make a beautiful addition to my weekend brunch baskets.
For a smaller serving size, divide the dough before shaping into ½-inch thick circles, the proceed with cutting into triangles. Check for doneness starting at 8 minutes.
2 cups flour
¼ cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
4 Tablespoons chilled butter, cut into 8 pieces
1/2 cup plus 1 Tablespoon heavy cream
2 large eggs
1 teaspoon almond extract
1/3 cup sliced almonds
coarse sugar for finishing, optional