Fall baking!

This is of course kind of a joke, as this was the view outside my window in L.A. this aft.

You do not walk down my block to see the colors turn; you walk down it location scouting for The Shield. Regardless, autumn — and autumn flavors — are here. So with that in mind, I wanted to make these:

RASPBERRY-ALMOND PUMPKIN-PIE-SPICE SCONES

Adapted from Mark Bittman

2 cups flour

4 tsp baking powder

1 tsp salt

3 Tbsp Almond Meal (If you don’t have any just fine-grind some of your sliced almonds in your coffee grinder.)

Pumpkin Pie Spice to Taste

Combine in food processor. Add

5 TBSP Cold Butter in pieces. Pulse.

Whisk 2 Eggs and 3/4 C heavy Cream. Add Dry ingredients. Fold in

1/2 c slivered almonds

3/4 c frozen Raspberries (DON’T Skip this — wash and freeze the berries on a paper towel; they’ll survive folding and baking.)

Tap onto floured board, Briskly knead 10 times, adding flour to prevent sticking.

Form into circle.

Brush with  1 beaten egg, sprinkle with 3 TBSP Brown Sugar and Pumpkin Pie Spice to taste.

Cut into six wedges. Place on parchment-lined baking sheet.

Bake at 450 until golden brown, 9-13 mins.

Eat as is. But I may have fresh cranberry sauce in my fridge. 

J.