Bake these lovely almond scones for a breakfast or brunch dish as well as for nibbling with your afternoon tea.
2 cups unbleached all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup blanched almonds, finely ground,
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1/2 cup heavy cream
1/2 teaspoon almond extract
1 egg yolk mixed with 1 tablespoon heavy cream
1/4 cup sliced almonds
1. Preheat an oven to 425 degrees F. and line a baking sheet with parchment paper. In a large bowl, combine the flours, ground almonds, sugar, baking powder and salt and whisk until well blended. Using a pastry cutter or 2 table knives, cut the butter into the flour until the mixture resembles coarse meal. In another bowl, whisk together the eggs, cream and almond extract. Stir into the flour mixture just until evenly moistened.
2. Turn the dough out on a floured board, form it into a ball and knead a few times just until smooth. Pat into a disk about 1-inch thick and cut into 8 equal wedges. Transfer the wedges to the prepared pan, spacing them 2 inches apart. Brush the tops lightly with the yolk mixture. Sprinkle each wedge with sliced almonds. Bake until the scones are golden brown on the bottoms and lightly golden on the tops, about 15 minutes. Transfer to a wire rack and let cool for a few minutes. Serve warm.