Speaking of baking, this summer get creative with your fruit shortcake by whipping up a batch of Cinnamon Almond Shortcakes<\/strong> \u2013 top with a bounty of seasonal fruits (e.g.: strawberries, raspberries, cherries, apricots, peaches, grilled pineapple, etc.) and a poof of brown sugar whipped cream \u2013 yum! \u2013Kathy<\/p>\n <\/strong><\/p>\n Photo by Kathy Casey Food Studios<\/strong>\u00ae<\/strong><\/p>\n Cranberry Almond Crunch Slaw<\/strong> 1\/3 cup unseasoned rice vinegar In a large bowl, whisk together vinegar, honey, sour cream, salt and sambal oelek. Add green onions, cabbage, cranberries and cilantro and toss until well coated.<\/p>\n The salad should sit for 30 minutes before serving. If making way ahead, refrigerate dressing and salad ingredients separately, then toss together 30 minutes before ready to serve. Toss Almond Accents into salad right before serving.<\/p>\n Recipe by Kathy Casey Food Studios\u00ae<\/p>\n Cinnamon Almond Scones<\/strong> Makes 8 scones<\/p>\n 2 1\/4 cups flour Preheat an oven to 375\u00b0F. Sift the flour, sugar, baking soda, salt, and cinnamon together into a large bowl. Cut in the butter with a pastry blender or 2 dinner knives until the mixture is the texture of coarse crumbs (just like making a pie crust). Stir in the almonds.<\/p>\n In a separate bowl, whisk the whole egg with the 3\/4 cup buttermilk until blended. Make a well in the center of the flour mixture and pour the liquid into it. Combine with a few swift strokes. The dough should form a ball and all the flour should be incorporated. (If the dough is way too dry, add 1 tablespoon more buttermilk.) Do not overmix.<\/p>\n On a lightly floured surface, pat the dough into a 3\/4-inch-thick round. Carefully place on an ungreased baking sheet, then cut into 8 wedges, leaving the sides still touching.<\/p>\n In a small bowl, whisk the egg white and water until mixed, then brush the dough lightly with the egg white glaze.<\/p>\n Bake for 30 to 35 minutes, or until the scones are cooked through and golden. Let cool slightly before serving.<\/p>\n![\"Cranberry](\"http:\/\/farm8.staticflickr.com\/7365\/8727803750_db2a16278f.jpg\")
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\nMakes about 8 servings<\/p>\n
\n1\/4 cup honey
\n1\/4 cup sour cream or plain Greek yogurt
\n1 tsp salt
\n1 tsp sambal oelek or other Asian red chili paste, or a pinch of red chili flakes
\n4 green onions, thinly sliced
\n10 cups thinly sliced napa cabbage (about 1 large head)
\n1\/2 cup dried cranberries, coarsely chopped
\n1\/2 cup coarsely chopped fresh cilantro
\n1 package Almond Accents Honey Roasted<\/a> sliced almonds, or 1 cup toasted sliced almonds<\/p>\n
\nThis not-too-sweet, nutty scone is the perfect foil for sweet summer stone fruit shortcake. Serve 6 scones for dessert and then you\u2019ll have 2 extra for breakfast or seconds!<\/p>\n
\n1\/4 cup sugar
\n3\/4 tsp baking soda
\n1\/2 tsp salt
\n1\/2 tsp ground cinnamon
\n8 Tbsps (1 stick) butter
\n1\/4 cup sliced almonds
\n1 egg
\n3\/4 cup buttermilk, plus more if needed
\n1 egg white
\n1\/2 tsp water<\/p>\n