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Almond Scones

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Rate this recipe 4/5 (1 Votes)
Almond Scones 0 Picture

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

Details

Servings 12
Adapted from pillsbury.com

Preparation

Step 1

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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