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2¼ cups self-rising flour
½ cup toasted sliced or slivered almonds
Zest from 1 lemon (about 1 teaspoon lemon zest)
1 cup heavy whipping cream
1/3 cup Burleson’s Pure Honey
¼ teaspoon almond extract
2 tablespoons crystallized sugar
Preheat oven to 425º F. In medium bowl, combine flour, almonds and lemon zest; whisk together. In a 2-cup glass measure, whisk together cream, honey and almond extract; pour into flour mixture. Stir to combine. On floured surface or pastry board, knead dough 5 to 7 times. Divide in half and shape into 2 rounds. Cut each round into 8 wedges. Place on baking sheets lined with Silpat or parchment paper. Brush tops with cream or milk; sprinkle with crystallized sugar. Bake for 9 to 11 minutes or until golden brown. Drizzle with more honey, if desired. Makes 16 scones.
Nutrition Facts Per
Serving
Calories
– 160, Protein – 2.7g, Carbohydrates – 21g, Total Fat – 7g, Saturated Fat – 3.5g,
Cholesterol – 20g, Sodium -229mg, Dietary Fiber – .88g, Vitamin A – 220 IU,
Potassium – 36mg, Folate – 35mg, Calcium – 77mg
2009 State Fair Recipes
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9 Recipes
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