Toasted Almond Scones – TWD

It’s Tuesday and a million thoughts are running amok in my head.

Like how good Activia Desserts yogurt is with a dollop of whipped cream… for lunch. Or how I should really be finishing book 1 of the Harry Potter series instead of click-clacking away on this. Or how I’m kicking myself for having eaten my very last sweet potatoes last night. Or how I’m too lazy to go to the store today to get more. Or trying to remember what day Big Bang Theory comes on, I just love Sheldon! Or how I really need to find a scone that I absolutely love.

Scones, to me, are more like a sweet biscuit. Maybe I’m just making them wrong but mine usually come out on the crumbly side and lack…. something. Maybe it’s oomph? Maybe if I added chocolate…

Orrrr, maybe I’m overworking the dough and not measuring my ingredients correctly. *shrugs*

Either way, the flavor of these were great! I ran out of almonds so I subbed the rest for pecans. I used all almonds to make “almond meal” (which was chunkier than that which you can buy at the store, but hey… I love texture) and I used a mixture of almonds and pecans to make up the difference. I skipped the almond topping and opted for a coating of heavy cream and a sprinkling of turbinado sugar. Best decision of my life.

Straight out of the oven, these were pretty good. Fagrant and certainly nutty. Tender and barely sweet. (As the days passed, they did not maintain their tender texture but rather yielded to the crumbly side. Otherwise known as the dark side *enter heavy breathing*)

All in all, they were good. Not enough to WOW me and make me sing the scones song from the mountain tops, but good.

I guess I’ll just have to continue my search for my perfect scone. Oh, woe is me 😉

I’d like to thank Mike of Living Out West for choosing this recipe. It certainly is nice to have not only a variety of recipes within the month but that the recipe is simple with minimal ingredients.

For the recipe head on over to Mike’s blog (or simply click here)

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