Author Notes: Tip: if the almond paste is canned, remove it from the can and freeze it before grating. - Judith Rae
Food52 Review: WHO: Judith Rae is a Food52er who eats almond scones for breakfast.
WHAT: The most almond-y almond scones you've ever had, thanks to a special trick.
HOW: Cut your butter into your dry ingredients; grate frozen almond paste into the batter; mix in buttermilk and egg; pat out the dough; cut into scones; bake.
WHY WE LOVE IT: We love how deep the almond flavor is in these scones; that grated almond paste adds a depth we're not used to in our morning baked goods. These would be just as awesome for breakfast as for an afternoon tea -- or, if we're being honest here, with whipped cream for dessert. - A&M
Makes 10 to 12
- 3 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 4 ounces butter, cold, cut into small pieces
- 7 ounces almond paste, frozen
- 1 cup buttermilk
- 1 teaspoon almond extract
- 1 egg
- 1 egg, mixed with 1 teaspoon cold water
- Coarse sugar
- Chopped or sliced almonds
- Prehead oven to 400° F and line a baking sheet with parchment paper.
- Using a stand mixer, cut butter into dry ingredients.
- Grate frozen almond paste with large-hole side of 4-sided grater and stir into flour mixture.
- Mix buttermilk, almond extract, and egg and add to flour mixture, stirring until just mixed.
- Turn out onto floured surface and knead gently until just smooth.
- Pat down to 3/4-inch thickness and cut into 2 1/2 inch rounds.
- Brush rounds with egg and water mixture, then sprinkle with sugar and almonds.
- Bake at 400°F until golden brown, around 18 minutes.
- Cool scones on a rack.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Holiday Breakfast