1/2 C. butter (unsalted, cold, and cut into 1/2-inch cubes)
3/4 C. milk
1/2 tsp. Spice Islands® Pure Vanilla Extract
3 Tbps. sliced almonds
CINNAMON SUGAR MIXTURE
2 Tbsp. granulated sugar
1 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
Directions
Preheat oven to 400 F.
Line a baking sheet with a silicone liner or parchment paper.
Place flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Whisk to combine.
Add butter and use a pastry blender or a fork to mix until the largest pieces of butter are about the size of small peas.
Add milk and vanilla, and stir just until combined.
Gather dough into a ball and transfer to a lightly floured surface. Gently pat the dough into a disk about 7-inches in diameter (roughly 1/2-inch thick).
Scatter almonds over the top of the dough. Sprinkle with cinnamon-sugar mixture.
Cut into 6 wedges. Carefully transfer wedges to prepared pan, leaving about an inch of space between wedges.
Bake 15 to 20 minutes, or until golden brown. Cool in pan on a wire rack.
Cinnamon Almond Scones
Prep Time: 15 Minutes
Cook Time: 20 minutes
Total Time: 35 Minutes
Yield: 6
Ingredients
SCONES
2 C. all-purpose flour
2 Tbsp. brown sugar (packed)
2 tsp. Clabber Girl® Baking Powder
1 tsp. Spice Islands® Ground Saigon Cinnamon
1/4 tsp. salt
1/2 C. butter (unsalted, cold, and cut into 1/2-inch cubes)
3/4 C. milk
1/2 tsp. Spice Islands® Pure Vanilla Extract
3 Tbps. sliced almonds
CINNAMON SUGAR MIXTURE
2 Tbsp. granulated sugar
1 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
Directions
Preheat oven to 400 F.
Line a baking sheet with a silicone liner or parchment paper.
Place flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Whisk to combine.
Add butter and use a pastry blender or a fork to mix until the largest pieces of butter are about the size of small peas.
Add milk and vanilla, and stir just until combined.
Gather dough into a ball and transfer to a lightly floured surface. Gently pat the dough into a disk about 7-inches in diameter (roughly 1/2-inch thick).
Scatter almonds over the top of the dough. Sprinkle with cinnamon-sugar mixture.
Cut into 6 wedges. Carefully transfer wedges to prepared pan, leaving about an inch of space between wedges.
Bake 15 to 20 minutes, or until golden brown. Cool in pan on a wire rack.
