Almond Paste Scones

• 總時間: Prep Time 25 mins

食材

Ingredients

For the scones • 2 cups all-purpose flour (280g) • 1 tbsp baking powder • 3 tosp sugar • 1/2 tsp kosher salt • 5 tbsp cold unsalted butter, cut into 1/4" cubes (70g) • 1 cup heavy cream (227ml)

Almond Paste • heaping 3/4 cup almond flour (90g) • 9 tbsp powdered sugar (70g) • 1.5 tosp water (20ml) • 1/2 tsp almond extract

Assembly • 3 tsp raspberry jam, optional

步驟

8:16 = www.thepancakeprin... маке the scones

1. Preheat the oven to 400F. In a large mixing bowl, whisk together the flour, baking powder, sugar and salt until combined. Rub the cold, cubed butter into the dry ingredients with your fingers until the texture is powdery with some chunks of butter still the size of peas. Pour in the heavy cream (reserve 1 tbsp or so for brushing) and stir until a soft dough forms--try not to overmix. Use your hands to gently knead any stray dry crumbs into the dough. Wrap the dough in plastic wrap or cover the bowl with a towel and set in the fridge to rest while you make the almond paste.

2. In a food processor, add the almond flour and powdered sugar and process to combine. Add the water and almond extract and process until a paste forms. (You should have about 2/3 cup or ~175g of paste.)

3. On a floured surface, roll out the scone dough a rectangle around 6x12". Divide almond paste in two. Roll out one portion of almond paste into a 6x12" rectangle and cut into 2 equal squares. Repeat with the second portion of almond paste for a total of 4 squares.

4. Place one square of almond paste on the bottom of the dough rectangle. If using the optional jam, spread 1 teaspoon evenly over the almond paste. Fold the top piece of dough over the bottom and roll out the dough to the same dimensions (around 6x12"). Repeat with the almond paste 3x until all the almond paste squares are used up.

5. Cut the dough in half, then in quarters to make 8 scones. Brush scones with a tablespoon of cream, sprinkle with granulated or turbinado sugar if desired). Transfer scones to a parchment-lined baking sheet and bake for 18-24 minutes, or until golden and fragrant. Let cool slightly and enjoy! These are best enjoyed the day they're made, but they also reheat quite well.