Almond Cream Scones

Cream scones has been a buzz in the forums and blogs for quite some time and today I finally did my own version of it. This version is without butter, all it needed is heavy cream. The result, it's pretty good if you asked me. Even Evy grabbed two pieces and said it's delicious. Edda enjoyed one piece without the raisins. It's so easy to make too, just dump everything together and bake and you get cream scones in 12 minutes.






Recipe adapted from Gourmet Magazine.

~Yield 16 small scones.

Ingredients:

1 cup all-purpose flour

1/2 Tbp. baking powder

1/8 cup sugar

1/4 tsp. salt

1/2 cup raisins

1 tsp. almond essence

1/2 cup + 1/8 cup heavy whipping cream

Glaze:

Heavy whipping cream

Sugar

Method:

1. Preheat oven to 425'F. Line a cookie sheet with parchment paper.

2. Combine all in a bowl except heavy cream and mix well with a fork. Then, stir in the cream and mix with the fork until a rough dough shape is formed (can be quite sticky).

3. Lightly flour a board and knead your dough a few times. Pat down with your hands and form a circle. Use a cookie cutter and cut into desired shapes. Transfer to the cookie sheet and glaze the top with cream and sprinkle with sugar.

4. Bake for 11 minutes or until golden brown. Transfer to the wire rack and cool.