Almond Scones

I’ve been making variations of THIS recipe lately.  So many possibilities.  I’d promised not to make scones until the weekend (something to do with being near the end of a 50 pound bag of flour in under 3 months and realizing how much we’ve been consuming).  But then my dear friend and I got together yesterday afternoon to make jam.  You see, we just bought vanilla beans in bulk on ebay (50 beans for $14.00) and we wanted to make a few recipes.  Lemon Vanilla Bean Marmalade and Strawberry Vanilla bean jam.  I really didn’t have a choice then, to wait all the way until Saturday.  We needed to sample the new product.

I came up with this recipe this morning:

1/4 cup raw whole almonds

1/8 cup sunflower seed kernals

1/2 cup oats

2 cups all purpose flour

3 Tbsp sugar

pinch of sea salt

2 Tbsp baking powder

5 Tbsp butter

1 tsp almond extract

1 egg

milk

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Add almonds, sunflower seeds, and oats to a food processor  and pulse a few times.  The almonds will be a bit chunkier than the other items but there shouldn’t be any large pieces.  Add in flour, baking powder, sugar, salt and pulse to mix a few times.  Cut butter into small pieces and add to flour.  Pulse till it resembles coarse crumbs.  In a glass measuring cup crack egg.  Add almond extract.  Mix together a few times.  Pour in milk/cream/ liquid of choice to make 2/3 cups total.  Add an additional 1 Tbsp of milk.  Mix into flour mixture.  Turn out onto lightly floured surface and knead together a couple times.  Divide dough into two equal parts.  Pat each section into a circle that is approxomately 1/4 inch thick.  On one half spread jam of choice.  place the other half on top.  Move to lined cookie sheet.  Cut into 6-8 triangles.  Bake 15-20 minutes.  Enjoy!