There isn’t a day that goes by that I don’t have at least one cup of coffee. I can drink it at any time of the day, no matter what the temperature is outside. I can have it black or sweetened up. Doesn’t matter. If I’m having coffee in the mornings, it’s usually accompanied by a good breakfast. But if I’m having a late afternoon coffee break, I have to have at least a bite of a scone to go with it.
Our daily trips to the coffee shops were putting a dent on our budget so I decided to take our late afternoon coffee and scone cravings to Casa de Sanchez, AKA my house.
I grabbed my apron, some basic ingredients from my pantry and got to work. The days of expensive scones are over!
If you’re ever planning a brunch or just a coffee get-together with family and friends at home, give this recipe a try. It was quick, easy, sweet and delicious.
Ingredients
- 5 cups biscuit mix
- 1/2 cup sugar
- 1/2 cup butter, unsalted
- 4 eggs
- 1/2 cup milk
- 1 vanilla bean bean pod
- 1/2 cup slivered almonds
- Flour for dusting
- 2 cups powdered sugar
- 2 lemons, juiced
- 1 teaspoon almond extract
Instructions
- Preheat oven to 400 ° F.
- In a large bowl, whisk together biscuit mix, sugar and butter until smooth.
- In a separate bowl, beat eggs, beans scraped from vanilla bean pod and milk.
- Add egg and milk mixture to the dry ingredients and mix with wooden spoon. Fold in slivered almonds with a wooden spoon.
- Place dough on a floured surface and mold into a rectangle about 1/2-inch thick.
- With a knife, cut into four squares and cut those squares into 2 triangles each.
- Place dough triangles on a greased baking sheet and bake for 15 minutes or until golden.
- Remove and let cool.
- In a medium bowl, whisk together, powdered sugar, lemon juice and almond extract until runny and smooth. Drizzle over warm scones and serve immediately.
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