Breakfast Time - Almond Crumb Scones with Honey Butter

I have to admit, I'm not all that adept at breakfast. I can certainly get by, but it's not my strong suit. I have a few go-to recipes for breakfast and one of my favorites is Almond Crumb Scones. They are amazing with honey butter! Enjoy!

Almond Crumb Scones

Almond Crumb Scones

Ingredients

Almond Streusel                           
3 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons finely chopped almonds, toasted
2 tablespoons cold butter or margarine

                                

Scones

2 cups all-purpose flour

1/4 cup sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup firm butter or margarine

1/2 cup chopped almonds, toasted

1 egg

1/2 cup half-and-half

Directions

1. Heat oven to 400°F. In medium bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the finely chopped almonds. Cut in 2 tablespoons butter, using pastry blender, until crumbly. Set aside.
2. In large bowl, mix 2 cups flour, 1/4 cup sugar, the baking powder and salt. Cut in 1/2 cup butter, using pastry blender, until particles resemble fine crumbs. Stir in chopped almonds. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
3. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch round on ungreased cookie sheet. Sprinkle with streusel; press lightly into dough. Cut into 8 wedges, but do not separate.
4. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

(Recipe originally from Betty Crocker)

Honey Butter
Ingredients
1 stick butter, softened to room temperature
3 tablespoons honey

Directions
1. Whip honey and butter together until light and fluffy.