When I first saw this recipe, I knew I had to make them. I love almonds and toasting them makes them even more amazing. However, since I’ve been watching my gluten intake, I set to work comparing this recipe to a gluten-free cream scones recipe from The Art of Gluten-Free Baking. I had the flours on hand to mix up her all-purpose gluten-free flour mix and substituted this for the regular flour in Dorie’s recipe.
Caution – if you do not like almonds, you will probably not like these scones; then again, they could be the very thing to convert you. :)
These scones have a depth of flavor that is normally lacking in a breakfast pastry. Not only do they have a hint of almond extract (I would put a little more in next time, I like the flavor a bit more pronounced), but they also contain chopped up toasted slivered almonds as well as finely ground toasted almonds to act as part of the flour. I even went so far as to sub almond milk for the regular milk in the recipe. They are topped with more slivered almonds (and I added a sprinkling of demerara sugar) before baking. Nutty, chewy, and barely sweet, these scones turned out just lovely.
I was impressed with how easy the dough was to work with since gluten-free flours can be tricky. This was perfectly soft and held together quite well (picture below is pre-baked).
The only thing I would change is to add a little more milk for moisture since I think the blend of gluten-free flours absorbed a little more than regular all-purpose flour would. I would also use an egg wash on top, so the nuts stay in place after baking.
They are dense, but in a good, real British scone kind of way. I loved the bits of almond peaking through the sides. Paired with coffee or tea, these are a perfect start to your day or a satisfying afternoon snack.