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. —The Editors
Makes: 10 to 12
Ingredients
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3 1/2
cups all-purpose flour
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1/2
cup sugar
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1/2
teaspoon salt
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1
tablespoon baking powder
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1/2
teaspoon baking soda
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4
ounces butter, cold, cut into small pieces
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7
ounces almond paste, frozen
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1
cup buttermilk
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1
teaspoon almond extract
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1
egg
-
1
egg, mixed with 1 teaspoon cold water
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Coarse sugar
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Chopped or sliced almonds
Directions
- 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.
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Photo by James Ransom
2 of 3
Photo by James Ransom
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Photo by James Ransom