Toasted Almond Scones (Kopie)

*****
Makes 12 scones

The triple-whammy flavor hit here is almonds, almonds and almonds: toasted ground almonds and pure almond extract in the dough and sliced almonds on top.

Ingredients:
1 cup blanched almonds (whole, slivered or sliced), toasted
2 tablespoons sugar
1 large egg
1/3 cup cold heavy cream
1/4 cup cold whole milk
1/8 teaspoon pure almond extract
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1/4 cup sliced almonds (optional)

Instructions:
1. Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.

2. Divide the toasted almonds in half. Finely grind 1/2 cup in a food processor or blender with the sugar, taking care not to overgrind the nuts and end up with almond butter. Finely chop the other 1/2 cup.

3. Stir the egg, cream, milk and almond extract together.

4. Whisk the flour, ground almonds and sugar, baking powder and salt together in a large bowl.

5. Drop in the butter and, using your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between--and that's just right.

6. Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't overdo it. Stir in the chopped almonds.

7. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Turn the dough out onto a lightly floured work surface and divide it in half.

8. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into 6 wedges and top each scone with a few sliced almonds, if you're using them.

9. Place them on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking—just add about 2 minutes to the baking time.)

10. Bake the scones for 20-22 minutes, or until their tops are golden and firmish. Transfer to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.

SERVING:
Toss these into a basket and bring them to the table with lots of sweet butter.

STORING:
These are best served soon after they're made. If you want to save them, wrap them airtight as soon as they come to room temperature and freeze them for up to 2 months. If you've frozen the scones, reheat them in a 350-degree oven.
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