These sweet scones are covered in almonds and a cinnamon-sugar mixture. To make your own cinnamon-sugar, combine 2 tbsp granulated sugar with 1/2 tbsp ground cinnamon.
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These sweet scones are covered in almonds and a cinnamon-sugar mixture. To make your own cinnamon-sugar, combine 2 tbsp granulated sugar with 1/2 tbsp ground cinnamon.
2 cup all-purpose flour
3 tbsp sliced almonds
2 tbsp brown sugar (packed)
2 tbsp sugar
2 tsp Clabber Girl Baking Powder
1/2 tbsp cinnamon
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup butter (unsalted, cold, and cut into 1/2-inch cubes)
3/4 cup milk
1/2 tsp vanilla extract
Preheat oven to 400 F. Line a baking sheet with a silicone liner or parchment paper. Place flour, brown sugar, Clabber Girl 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. Scatter almonds over the top of the dough. Sprinkle with cinnamon-sugar. 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.
2 cup all-purpose flour
3 tbsp sliced almonds
2 tbsp brown sugar (packed)
2 tbsp sugar
2 tsp Clabber Girl Baking Powder
1/2 tbsp cinnamon
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup butter (unsalted, cold, and cut into 1/2-inch cubes)
3/4 cup milk
1/2 tsp vanilla extract
Preheat oven to 400 F. Line a baking sheet with a silicone liner or parchment paper. Place flour, brown sugar, Clabber Girl 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. Scatter almonds over the top of the dough. Sprinkle with cinnamon-sugar. 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.