Today is my 14th wedding anniversary, which seems impossible. It's gone by so quickly, I could swear I just married him a few years ago! At any rate, to start the day off right I found these sweet coffee cups from Mark and Graham. I generally like my dishes neutral, shapely, and graphics free, but this year I was feeling whimsical. For us, it's perfect. We drink a lot of coffee and we drink most of it together, every morning and every afternoon. It's our time to connect and slow down together. For all I know it's been our secret for a happy marriage.
To accompany our morning coffee, I wanted scones for a change so I made almond scones with raspberry jam and clotted cream, a nod to our almond wedding cake with raspberry filling. It's a variation of Alice Waters' recipe from The Art of Simple Food. They come together quickly and couldn't be easier to make, leaving you with plenty of time to enjoy the rest of your day.
2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup granulated sugar
1 1/3 cups heavy cream
1/4 teaspoon almond extract
Finely grated zest of a small lemon
2 tablespoons unsalted butter, melted
2 tablespoons raw sugar
Preheat oven to 400 degrees Farenheit. Sift together the flour, baking powder, salt, and sugar in a large mixing bowl. Mix the heavy cream and almond extract together, then add the cream and mix together, gently, with a wooden spoon until the dough just comes together. Gently fold in zest. Turn the dough onto a floured surface, flatten into an 8-inch circle. Brush the top with the melted butter and sprinkle with the raw sugar. Cut dough into 8 triangles and arrange on an ungreased baking sheet, spaced about an inch apart.
Place baking sheet on center rack in oven, and bake for 15-17 minutes until scones turn golden. Allow to cool on wire rack for about 10-15 minutes. Serve with jam and clotted cream (whipped mascarpone makes a fine substitute if you can't find clotted cream).