Almond-Crumb Scones

Makes 8 scones

To toast almonds or other nuts, heat oven to 350°F. Bake in an ungreased baking pan about 10 minutes, stirring occasionally, until golden brown. Streusel Topping (recipe below) ½ cup (1 stick) firm margarine or butter 2 cups Gold Medal® all-purpose flour ¼ cup sugar 2½ teaspoons baking powder ¼ teaspoon salt ½ cup chopped almonds, toasted 1 egg About ½ cup half-and-half

Preheat oven to 400°F. Prepare Streusel Topping; reserve. Cut margarine into flour, sugar, baking powder and salt with a pastry blender in a large bowl until mixture resembles fine crumbs. Stir in almonds. Stir in egg and just enough half-and-half so dough leaves side or bowl and forms a ball. Turn dough onto a lightly floured surface; gently roll in flour to coat, Knead lightly 10 times. Pat or roll into a 9-inch circle on an ungreased cookie sheet. Sprinkle with topping; press lightly into dough. Cut into 8 wedges, but do not separate. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Streusel Topping: 2 tablespoons firm margarine or butter 3 tablespoons Gold Medal® all-purpose flour 2 tablespoons sugar 2 tablespoons finely chopped almonds, toasted

Cut margarine into remaining ingredients until crumbly.

Provided by General Mills.

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