Wednesday, February 23, 2011

TWD: Toasted Almond Scones

How do I love thee? Let me count the ways...
I love your Toasted Almonds
I love your Ground Almonds
I love your Chopped Almonds and Almond Extract too...

Sigh, Almond Scones are one of my favorite things so I was so excited when Mike of Living Out West selected them for Tuesdays with Dorie's weekly baking assignment.

The ingredients were typical scone stuff and came together beautifully, but as Dorie warned in her book the dough was very, very sticky. What a mess!!!

But I just floured my hand extra well, and voila, nice pretty wedges.

Oops, I forgot to separate the wedges before baking (I'm getting so forgetful in my old age), but they still came out looking pretty nice (or at least I thought so). Plus they puffed up like a Puffer Fish on steroids. Truly amazing. I guess it was all that baking powder in the mix :)

So how did they taste?

Well honestly I was just a little disappointed.

I have a horrendous sweet tooth and these scones had just a hint of sweetness. I guess I could have slathered it with jam, but I didn't have anything suitable (scone worthy) in the frig.

But I didn't despair. I had mixed a full batch and froze half the dough, so I'll bake up the second half and have another taste test this weekend. Yea, more scones. This time I'm gonna drench those little babies in Blackcurrant jam and Jersey Cream. I'll let you know how they taste.

1 comment:

  1. Wow.. what a great post! I love your blog header too! I thought the same thing at first - sticky. And really think you can add more sugar and the consistency will be the same (just sweeter)! Looks like yours baked up nice and high / fluffy. Enjoy them with your black currant and thanks so much for baking along with me this week!