Currant and Almond paste Scones

Currant and Almond paste Scones

The almond paste makes these scones light and tender while adding wonderful flavor. Serve warm or cool.

 

 

Place your oven rack in the center of the oven and preheat to 425f.

In a large bowl whisk together:

2 cups all-purpose flour

3oz. almond paste

3oz sugar

1 tablespoon baking powder

½ teaspoon of salt

¼ teaspoon cinnamon

Add 6 tablespoons cold unsalted butter cut into ¼ X ¼ inch pieces.

Cut in with a pastry blender until the mixture has some pea and breadcrumb size pieces.

Mix in:

½ cup currants

Whisk together in another bowl:

1 large egg

½ cup heavy cream

½ teaspoon vanilla

Add to the dry mixture and fold in with a rubber spatula just until the dry ingredients are moistened. Gather the dough into a ball and knead about 10 times in the bowl, picking up and pressing in pieces as you go. Do this slowly so the cream can soak in and push gently to get it to come together. Transfer to a lightly floured surface and pat into an 8 inch round about ¾ inch thick. Cut into 8 wedges and transfer a large ungreased baking sheet placing them ½ or more apart. Brush the tops with cream and bake until tops are golden brown, 12 to 15 min. Enjoy!

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