Almond Scones

Almond Scones
Adapted from pillsbury.com
Almond Scones

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from pillsbury.com

Ingredients

  • INGREDIENTS

  • 2

    2

  • cups all-purpose flour

  • 1/4

    1/4

  • cup sugar

  • 2

    2

  • teaspoons baking powder

  • 1/4

    1/4

  • teaspoon salt

  • 6

    6

  • tablespoons butter

  • 1/3

    1/3

  • cup almond paste, cut into small pieces

  • 1/2

    1/2

  • cup milk

  • 1/4

    1/4

  • teaspoon almond extract

  • 1

    1

  • egg, beaten

  • Sliced almonds, if desired

  • Coarse sugar, if desired

Directions

DIRECTIONS 1 Heat oven to 400°F. Lightly spray cookie sheet with cooking spray. In large bowl, combine flour, sugar, baking powder and salt; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in almond paste, separating pieces to coat each with flour mixture. 2 In small bowl, combine milk, almond extract and egg; blend well. Add to flour mixture. Stir just until dry ingredients are moistened. 3 On floured surface, gently knead dough about 6 times. Divide dough in half; shape each into ball. Pat each ball into 5-inch round with center higher than edges. Brush with milk; sprinkle with almonds and sugar. Cut each round into 6 wedges. Place wedges 1 inch apart on sprayed cookie sheet. 4 Bake at 400°F. for 13 to 15 minutes or until light golden brown. Cool 10 minutes before serving. Arrange the scone wedges on a baking sheet, cover them loosely with plastic wrap and refrigerate them for up to an hour before baking.

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