Almond Scones

Last week I found Lemon and Rasberry Curd on clearance at Kroger.......which promptly put me in the mood to make some yummy scones! I found a basic recipe, tweaked it a bit, and the result? DELICIOUS. I've made these twice already, and my little ones love them as much as I do. They call it "having CAKE for breakfast"!

Ingredients:

2 cups all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons salted butter, COLD

1/2 teaspoon almond extract

1/2 cup sour cream

1 large egg

a couple of teaspoons of sugar, for sprinkling on top
 
Directions:
 
Pulse together the dry ingredients in a food processor. Add cold butter (cut in pieces) and pulse until coarse and crumbly. Add wet ingredients and pulse until it starts to form a ball. 
 
Remove from the food processor and form into a ball on a floured surface. Gently flatten it a bit, then transfer to a lightly floured cookie sheet. Roll (using a rolling pin) into a circle about 3/4 inch thick.
 
Sprinkle with sugar, cut into 8 slices, then bake in a 400' oven for 15 minutes. While the scones are still warm, use a spatula to "recut" your slices.
 
Serve with your favorite topping--we prefer Lemon Curd and Cream, as pictured above. :)