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“Nothing like Salamandastron Forge Scones. They’ll put some iron into your muscles, young un.”
Miles from Redwall, beyond Mossflower Wood, lies the formidable mountain Salamandastron. The Badger Lords who reign at Salamandastron are fierce and strong, but they are also good and kind. The forges of the mountain aid in the creation of great weapons, and, on occasion, great scones.
A Salamandastron Forge Scone is a “rough-looking chunk of pastry, with nuts baked into it.” Though rough in appearance, these scones are warm, sweet, and filling. Served with jam, clotted cream, or just plain butter, the scones complement any tea-time spread nicely.
Since the Badger Lords do not share their recipe for Salamandastron Forge Scones, I had to make do with adapting this cinnamon almond scone recipe into the rougher-looking pastries we’re going for.
Salamandastron Forge Scones
- 2 cups flour
- 4 Tbsp. brown sugar
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 cup butter cold, cut into small cubes
- 3/4 cup milk
- 1/2 tsp. almond extract
- 1/4 cup almonds slivered or sliced
- cinnamon sugar
- extra almonds
Combine the flour, brown sugar, baking powder, cinnamon, and salt, into a large bowl, and mix well.
Add the cold butter to the dry mixture, and use your fingers to squish the butter pieces into the dry mixture, continuing until the mixture resembles a crumbly dough.
Add the milk, vanilla, and almonds and mix until just incorporated.
Turn out the dough onto a well-floured surface, and pat it down into a rough circle.
Sprinkle the cinnamon sugar and extra almonds on top, again patting down so that the toppings stick to the dough.
Bake the scones at 400 degrees F for 15 minutes.