{TWD} Toasted Almond Scones

I'm pretty excited about Tuesdays With Dorie this week. Our host is Mike of Living Out West, and he has a brand new blog as of today. I don't think you can see his old posts at the moment so you'll have to imagine the beautiful baked goods that Mike consistently turns out. Not only that, he is creative, generous, and helpful to boot.

This week Mike chose the Toasted Almond Scones for all of the TWD bakers to bake. It's hard to go wrong with scones; they are quick and easy, and can do duty all through the day: scones for breakfast are a natural, but they are also yummy as a mid-morning, mid-afternoon, bedtime, or midnight snack, not to mention a sweet accompaniment to lunch or dinner. Yes, scones truly go the distance.

These scones sounded particularly delicious. Almond is one of my favorite flavors in baked goods, and are particularly almondy, since they are made with almond flour, almond extract and chopped almonds. With sliced almonds on top, they truly promise almond overload.

n.o.e.'s notes:

- If you'd like the recipe for these scones, Mike will have it on his scones post today.

- Working with scone dough, as with any "short" dough, it's important not to overmix the ingredients. I was very careful not to over-handle the dough. Patting myself on the back that I had kept a light hand when mixing my scones, I suddenly stopped short, realizing that I had forgotten to put in chopped almonds. And I had already formed the discs. At that point I decided to experiment. I took one of the discs and rekneaded it gently with half of the cut almonds, then reshaped it into a disc, topped it with slices almonds, and cut into wedges for baking. I left the other disc of dough as it was, with no almonds in the dough. Instead I sprinkled the chopped almonds on top before cutting it into wedges.

- Dorie's method of dividing the dough produces a dozen scones that are quite petite.

- My scones baked for 18 minutes (the recipe says 20-22 minutes) and they were definitely done. Another minute in the oven would have over-baked them.

the verdict:

It turned out that I didn't need to worry about over-handling my scones. Both sets of scones turned out fine, even the ones that I had to re-knead to add the chopped almonds. They all rose beautifully in the oven and came out puffed and golden. As far as taste, they were tender, flaky and delicately, but definitely, almondy. The scones weren't very sweet, making them the perfect vehicle for butter and jam.

Of the two versions, I actually liked the ones with the almonds on top and the plain insides. To my taste, the crunchy chopped almonds interfered with my enjoyment of the flaky goodness of the scones' crumb. My husband was thrilled to see a scone in his breakfast lineup: "I like this. It's nice and flaky" And every time he ate one he'd exclaim again about their flakiness.

Thanks, Mike for the great choice and congrats on your new blog!