food for thought

by michelle

almond and cinnamon scones

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I had no cookie cutter when I made these hence the rustic look but the cinnamon flavour was delicious!


Preheat the oven to 230℃ (450℉).  Place 1½ cups of flour and 4 teaspoons of baking powder in a bowl. Add 45g (1½ oz) of cubed cold butter with a pinch of salt (unless you’re using salted butter) and mix the butter in with your fingertips until the consistency is like fine breadcrumbs. Add ¼ of a cup toasted slivered almonds and 1 teaspoon of cinnamon and mix through. Dissolve 2 tablespoons of caster sugar into 1 cup of milk and add this to the mix. Blend together carefully with a flat knife making sure not to overwork the dough. Turn the dough out onto a floured surface and gently shape into a flattish circle. Cut into wedges with a sharp knife and place on a baking sheet. If you have a cookie cutter use it without twisting as this might prevent the scones from rising properly. Bake near the top of the oven for 10-15 minutes until browning. Serve with butter.


Written by michelle picker

December 24, 2013 at 6:14 am

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