Cardamom Almond Scones
Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
I consider baked penne a comfort food. When I was a child,my aunts would make this for the kids. It's as yummy then as it is now! This recipe provides the right blend of zestiness from the tomatoes and fresh basil with the creaminess of the cheeses. It's a guaranteed sure-fire hit for your table!
Ingredients:
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2 cups all-purpose flour
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1/4 cup sugar
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2 teaspoons baking powder
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1/4 teaspoon salt
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6 tablespoons butter
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1/2 cup milk
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1/4 teaspoon almond extract
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2 teaspoons ground cardamom
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1 egg, beaten
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sliced or slivered almonds
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Heat oven to 400°F. Lightly spray cookie sheet with cooking spray. In large bowl, combine flour, sugar, baking powder and salt; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in almond paste, separating pieces to coat each with flour mixture.
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In small bowl, combine milk, almond extract and egg; blend well. Add to flour mixture. Stir just until dry ingredients are moistened.
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On floured surface, gently knead dough about 6 times. Divide dough in half; shape each into ball. Pat each ball into 5-inch round with center higher than edges. Brush with milk; sprinkle with almonds and sugar. Cut each round into 6 wedges. Place wedges 1 inch apart on sprayed cookie sheet.
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Bake at 400°F. for 13 to 15 minutes or until light golden brown. Cool 10 minutes before serving.