Tea Time? Scone Time
Tea Time? Scone Time
January 5, 2010 • Posted by Jennifer Perillo

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.

Almond Scones
Makes eight
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

  1. Preheat oven to 400ºF. Add flour, baking powder and salt to the bowl of the food processor attachment of your Cuisinart Stand Mixer. Pulse to mix dry ingredients.
  2. Add chilled butter to dry ingredients and pulse until mixture resembles a coarse meal.
  3. In a small bowl, whisk together with 3/4 cup of the heavy cream, eggs and almond extract. Pour into the food processor and pulse until just combined and it forms a ball.
  4. Turn dough out onto an floured work surface and shape into a ½” thick circle. Cut into eight equal triangles, and place on an ungreased cookie sheet. Brush scones with remaining heavy cream and sprinkle tops with sliced almonds and sugar, if using. Bake 12 minutes or until bottoms are golden. Serve warm or store in an airtight container up to one day; reheat in a 350ºF oven for five minutes before serving.

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