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Almond Scones with Amaretto Butter

Yield: 8 scones, 10 tablespoons butterScones
2 cups flour
1/3 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (1 stick) butter
3/4 cup sliced almonds, lightly toasted
1 egg
1/2 teaspoon almond extract
1/2 cup milkGlaze
1 egg white mixed with 1/2 teaspoon water (glaze)
1 tablespoon coarse sugar (optional)Butter
1/2 cup (1 stick butter)
2 tablespoons honey
1 tablespoon Amaretto liqueurPreheat oven to 375 degrees F.To make scones: In large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. Cut in butter with pastry blender until mixture is the texture of coarse crumbs. Stir in the almonds.In a separate bowl, whisk together whole egg, almond extract, and milk. Make a well in dry ingredients and pour liquid into it. Combine with a few swift strokes. Dough should form a ball and all flour should be incorporated. Do not over-mix. Place dough on lightly floured surface and pat into an 8-inch circle. Carefully place on baking sheet and cut into 8 wedges, sides still touching. Brush lightly with egg-white glaze and sprinkle with coarse sugar. Bake for 30 to 35 minutes until cooked through and golden. Let cool 10 minutes before serving with Amaretto Butter.To make Amaretto butter: Place butter and honey in food processor, whip a few minutes until fluffy. Add the Amaretto and whip until totally smooth.

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