Almond-Crumb Scones

Ingredients

• 3 tablespoons flour all-purpose
• 2 tablespoons sugar 
• 2 tablespoons almonds toasted finely chopped
• 2 tablespoons butter firm
• 2 cups flour all-purpose
• 0.3 cup sugar 
• 2.5 teaspoons double-acting baking powder 
• 0.3 teaspoon salt 
• 0.5 cup butter firm
• 0.5 cup almonds toasted chopped
• 1  eggs 
• 0.5 cup frangelico 

Equipment

• bowl
• baking sheet
• oven
• blender

Directions

1. Heat oven to 400°F. In medium bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the finely chopped almonds.
2. Cut in 2 tablespoons butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
3. In large bowl, mix 2 cups flour, 1/4 cup sugar, the baking powder and salt.
4. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), 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.
5. 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.
6. Sprinkle with streusel; press lightly into dough.
7. Cut into 8 wedges, but do not separate.
8. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
9. Serve warm.