Dorie's book where leaving out the sugar shouldn't make a big difference. I like almost all kinds of nuts (hazelnuts are not my favourite), so scones with a lot of almond taste are perfect for my last Lenten week.
I exchanged the cream for lactose free yoghurt and the whole milk for soy-rice-milk, and it was fine. I took a tad less baking powder, and the scones did not spread a lot - maybe they would have otherwise. As usual, baking time was far less for my oven (about 12 mins for the first, and 10 mins for the second batch).
Funnily, I forgot to toast the almond slices. And that's funny, because I did not find out before I was looking up the accurate name of the scones to put it in this blog-entry :o] So, I guess it would have put the almond taste even more forward, but obviously it didn't matter too much.
I will definitely, definitely do them again, even if I look at all the recipes I first have to catch up with. But from all the Scones/Biscuit-recipes I made recently (Basic Biscuits, Sweet Potato Biscuits, Apple Cheddar Scones), this is definitely the one I like most and up to now my favourite scones recipe!
(In the bowl they look flatter as they had been. The bowl, by the way, is a bol, a mega-cup without handle for Café au lait, very common in France - and at my house :o] My friend J. made it. She is an awesome comic drawer. Well, not only comics, but comics are definitely her specialisation!)