this morning, i woke up uncommonly early and had the urge to make some scones. now, i've never ever made scones in my life so i omgoogled for a bit and found a promising jam-topped almond scone recipe. It seemed simple enough to do so i decided to make a go for it.
so, being the person that i am, i of course didn't have the right ingredients on hand so i substituted this for that and crossed my fingers for the best. looking back now, i shouldn't of beat the batter so much and i wish these were more thicker when i made them. the ending result was a very doughy consistency much like thick bread and not light and fluffy at all like i hoped they would be. one redeeming quality of the experiment is probably the gooey globs of jam and the nice crunchy crust from the sugar i topped the "scones" with. next time, i would definitely go with a more traditional recipe made with chopped cold butter. :/
I Love You Scones
(from Celebrate with Style)
1 egg
1/3 cup milk
1/4 cup applesauce
2 Tbs. butter or margarine, melted
1 tsp. almond extract
2 cups all-purpose flour
1/2 cup sliced almonds
1/3 cup granulated sugar
3 tsp. baking powder
1/2 tsp. salt
4 1/2 tsp. strawberry or raspberry preserves
Powdered sugar
Heat oven to 400ºF. Grease cookie sheet.
Beat egg slightly in medium bowl. Stir in milk, applesauce, butter and almond extract. Stir in remaining ingredients except preserves and powdered sugar just until moistened.
Drop dough by 1/4 cupfuls about 3 inches apart onto cookie sheet. Pat into heart shapes about 3 inches wide and 1/2 inch high, using fingers dusted with flour. Make shallow well in center of each heart, using back of spoon dipped into flour. Place 1/2 teaspoon of the preserves in each well.
Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to wire rack. Sprinkle with powdered sugar while warm. Serve warm.
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