I recently experienced a very happy combination of events.
First I had a major scone craving. I really wanted to make some scones. While shopping for my scone ingredients, I came across a container of dried strawberries. I thought it would be really fun to put them in my scones.
Not long after I decided to make the scones (but before I actually did make them) I found out that this month's Sugar High Friday has a theme of nuts and fruits. Well a theme about nuts and fruits is right up my alley, no? ;-) It's hosted this month by Mansi of Fun and Food, a charming and very educational blog showcasing vegetarian dishes, Indian food, and easy tasty desserts. It's been a long time since I last participated in a Sugar High Friday (or a blog event of any kind for that matter). I decided I would use it to showcase my scones. All I needed to do is add some nuts to them.
I used a basic scone recipe and substituted a third of the flour with almond meal and added a couple of almonds on top along with those strawberries.
The suckers were HUGE. I cut them into eighths, but the next time I make these, I will definitely cut them in smaller wedges, or perhaps cut them with biscuit cutters and make round scones.
They were very well received. My husband couldn't get enough of them.
1 cup almond meal
2+ cups all-purpose flour
5 teaspoons baking powder
1/2 tsp salt
3/4 cup butter
1 egg beaten
Zest of 1 lemon
1 tsp almond extract
1 cup milk
1 cup dried strawberries
Preheat oven to 400 degrees and lightly grease a baking sheet.
Mix together 2 cups of flour, almond meal, salt and baking powder.
In another bowl mix the egg, milk, almond extract and lemon zest.
Put butter and flour mixture in a food processor and pulse until it forms coarse crumbs.
Remove from the food processor and carefully stir in strawberries. Then gently stir in the milk and egg mixture. Turn out onto a floured surface and knead briefly. You may need to add a bit more flour is dough is really sticky.
Roll out into a circle and cut into 8 (or more) wedges. Place on baking sheet and press some whole almonds onto the top of each scone. Bake for 15 minutes or until golden brown.