Warm Almond Cream Scones...for a cold Winter day

As far as I know, cold weather makes any baking aficionado want to run over to the oven and get something going. Cookies, biscotti, or a rich cake--everyone has their own cold-weather comfort food. I usually opt for cookies or muffins, but last week I was in a lighter mood. Obviously, I don't mean that I was in a better mood, because I'm always in a good mood--who's that I hear laughing uncontrollably at how untrue this statement is? I simply felt like a lighter, less-butter snack, that would go well with tea.

Clearly, when you think of less butter, you don't normally think of scones. But I browsed around and found a recipe that just might cut it: cream scones. I decided to play around with it and change some ingredients here and there, not really knowing what to expect. Although my last cake was a success, I'm not really the type to talk to myself (well, that, yes) and say "Give yourself a pat on the back!". Did anyone else experience that in elementary school? We had to physically give ourselves a pat on the back. No, really. This is the part where the French people raise an eyebrow and go "Ah, ces Americains...". And in this case, they're right. But at least I learned about Kwanzaa and all the other French kids didn't!

Back to the scones: I'm in an almond mood and decided to go for some almond extract added in. Let me just say this: make these now. They're light, fluffy, and insanely delicious when pulled out of the oven. And they're so easy to make that really, you have no special reason to give yourself a pat on the back. That would just be a waste of time, and the scones would be getting cold.

Almond Cream Scones

makes 6 medium-sized scones

1 c. flour
1/2 TB baking powder
1/4 TS salt
1/8 c. sugar
1/2 c. crème semi-épaisse, heavy cream would work just as well in the US
1 TS almond extract

In a medium bowl, combine flour, baking powder, salt and sugar.
Stir in cream and almond extract with a fork until the mixture looks easy enough to handle.

On a floured surface and with floured hands, lightly knead (the lighter the touch, the lighter your scones) the dough into a 1/2 inch thick round. Cut into 6 wedges and place on a baking sheet lined with parchment paper.

Preheat oven to 425°F / 218°C and bake for 15 minutes, until scones just start to become golden.

Eat!