Served as main course. Vegetarian dish.

STREUSEL TOPPING

2 Tablespoons firm Margarine or Butter

3 Tablespoons All-purpose Flour

2 Tablespoons Sugar

2 Tablespoons finely chopped Almonds, toasted

SCONES

1/2 cup firm Margarine or Butter

2 cups All-purpose Flour

1/4 cup Sugar

2 1/2 teaspoons Baking Powder

1/4 teaspoon Salt

1/2 cup chopped Almonds, toasted

1 Egg

1/2 cup Half-and-half, about

Preheat oven to 400°F To make streusel topping, cut margarine or butter into remaining topping ingredients until crumbly. Set topping aside. For Scones: cut margarine into flour, sugar, baking powder and salt with a pastry blender in a large bowl until mixture resembles fine crumbs. Stir in almonds. Stir in egg and just enough half-and-half so dough leaves side or bowl and forms a ball. Turn dough onto a lightly floured surface; gently roll in flour to coat, Knead lightly 10 times. Pat or roll into a 9-inch circle on an ungreased cookie sheet. Sprinkle with topping; press lightly into dough. Cut into 8 wedges, but do not separate. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 8

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