ALMOND SCONES

By • December 5, 2010 • 2 Comments


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Author Notes: Tip: if the almond paste is canned, remove it from the can and freeze it before grating.Judith Rae

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
  • 7 ounces almond paste, frozen
  • 4 ounces butter, cold, cut into small pieces
  • 1 cup buttermilk
  • 1 teaspoon almond extract
  • 1 egg
  • 1 egg, mixed with 1 teaspoon cold water
  • Coarse sugar
  • Chopped or sliced almonds
  1. Prehead oven to 400 degrees and line baking sheet with parchment paper.
  2. Using a stand mixer, cut butter into dry ingredients.
  3. Grate frozen almond paste with large-hole side of 4-sided grater and stir into flour mixture.
  4. Mix buttermilk, almond extract, and egg and add to flour mixture, stirring until just mixed.
  5. Turn out onto floured surface and knead gently until just smooth.
  6. Pat down to 3/4-inch thickness and cut into 2 1/2 inch rounds.
  7. Brush rounds with egg and water mixture, then sprinkle with sugar and almonds.
  8. Bake at 400 degrees until golden-brown, around 18 minutes.
  9. Cool scones on a rack.

Comments (2) Questions (0)

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almost 2 years ago (]Celia[)

Made these for brunch yesterday along with two other kinds of scones, and these were by far the favorite. The warmth of the almond paste is lovely. Can't wait to make another batch - maybe this time with dried cherries?

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over 3 years ago Judith Rae

I forgot to say that this is our very favorite holiday breakfast.