It's been years since I made scones, but I honestly can't tell you why. They were one of the first baked goods I'd ever made, mainly because they were easy and didn't require any special equipment. But I adore scones, so much so that they're usually my pastry of choice in a coffee shop, so it was time to revisit my beloved baked good.
This scone recipe came out of the fact that a bag of toffee chips has been lurking in my baking pantry, quietly urging me to make something delicious with them. Toffee reminds me of brittle, which makes me think of nuts, so click! Toffee Almond Scones was born. These scones are a welcome change from the cream or fruit laden ones, but they're not so sweet that you can't have one for breakfast. The secret to the light texture here? Grating frozen butter on a box grater. Trust me people, you'll never cube up cold butter for recipes again once you've tried this method. So make a batch of these and savor with a café au lait on a lazy Saturday morning. (Click "Read More" below for the full recipe.)
This scone recipe came out of the fact that a bag of toffee chips has been lurking in my baking pantry, quietly urging me to make something delicious with them. Toffee reminds me of brittle, which makes me think of nuts, so click! Toffee Almond Scones was born. These scones are a welcome change from the cream or fruit laden ones, but they're not so sweet that you can't have one for breakfast. The secret to the light texture here? Grating frozen butter on a box grater. Trust me people, you'll never cube up cold butter for recipes again once you've tried this method. So make a batch of these and savor with a café au lait on a lazy Saturday morning. (Click "Read More" below for the full recipe.)
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