Almond Scones
By lisapearce
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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