Yield: 8 scones, 10 tablespoons butter
2 cups flour
1/3 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (1 stick) butter
3/4 cup sliced almonds, lightly toasted
1/2 teaspoon almond extract
1/2 cup milk
1 egg white mixed with 1/2 teaspoon water (glaze)
1 tablespoon coarse sugar (optional)
1/2 cup (1 stick butter)
2 tablespoons honey
1 tablespoon Amaretto liqueur
Preheat oven to 375 degrees F.
To make scones: In large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. Cut in butter with pastry blender until mixture is the texture of coarse crumbs. Stir in the almonds.
In a separate bowl, whisk together whole egg, almond extract, and milk. Make a well in dry ingredients and pour liquid into it. Combine with a few swift strokes. Dough should form a ball and all flour should be incorporated. Do not over-mix. Place dough on lightly floured surface and pat into an 8-inch circle. Carefully place on baking sheet and cut into 8 wedges, sides still touching. Brush lightly with egg-white glaze and sprinkle with coarse sugar. Bake for 30 to 35 minutes until cooked through and golden. Let cool 10 minutes before serving with Amaretto Butter.
To make Amaretto butter: Place butter and honey in food processor, whip a few minutes until fluffy. Add the Amaretto and whip until totally smooth.