Thursday, July 21, 2011

Triple Almond Scones

Weekend guests call for a little something extra for breakfast. I made this recipe, adapted from Dorie's Baking cookbook, which uses a coarse almond flour, slivered almonds and almond extract. The scones were satisfying and not too sweet (though I did sprinkle a little extra sugar on top for added flavor and crunch.) - Posted using BlogPress from my iPhone


Katty's Kitchen said...

Ooh, lookin' good! These are on my "to try" list, you know. :)

Kt said...