Wednesday, June 29, 2011

Toasted Almond Scones with Cranberry Butter


Toasted Almond Scones with Cranberry Butter.  (sigh)  I could happily eat these for breakfast every day.

Toasted Almond Scones
from Baking From My Home to Yours by Dorie Greenspan

1 cup blanched almonds, toasted
2 Tbsp sugar
1 egg
1/3 cup heavy cream
1/4 cup milk
1/8 tsp almond extract
1 3/4 cup flour
1 Tbsp baking powder
1/4 tsp salt
1 stick (8 Tbsp) cold, unsalted butter, cut into small pieces
1/4 cup sliced almonds

-Put a rack in the center of the oven and preheat to 400.  Line a baking sheet with parchment paper.
-Divide the toasted almonds in half.  Finely grind 1/2 cup in a food processor with the sugar, taking care not to overgrind and end up with almond butter.  Finely chop the other 1/2 cup nuts.
-Stir the egg, cream, milk, and almond extract together.
-Whisk the flour, ground almonds/sugar, baking powder, and salt together in a large bowl.  Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour.  Using a pastry blender, cut the butter into the mixture until the mixture is pebbly.
-Pour the liquid ingredients into the flour/butter mixture and stir with a fork until the dough, which will be wet and sticky, comes together.  Stir in the chopped almonds.
-Still in the bowl, knead the dough gently by hand, or turn with a rubber spatula 8-10 times.  Turn out onto a lightly floured surface and divide in half.  Working with one piece at a time, pat into a rough circle about 5 inches in diameter.  Cut each of the 2 circles into 6 wedges.  Top each wedge with a few sliced almonds, if you're using them.  Place on the baking sheet.
-Bake scones 20-22 minutes, until the tops are golden and firm-ish.  Transfer to a rack and cool 10 minutes (or to room temp.) before serving.

(The scones can be frozen, unbaked, once they're cut into wedges.  Wrap each one airtight.  Don't defrost before baking - just add about 2 minutes to the baking time.)

Cranberry Butter
adapted from Tasty Kitchen

1 lb butter, softened
1/2 cup chopped cranberries
1/2 cup honey
zest of 1 orange
pinch of salt

-Combine.  Store in fridge, but let soften a bit before serving.

(This is good on scones, muffins, toast, pancakes, waffles, rolls, bagels...)



Nana said...

Oooh! I remember these - sooo good. Love the cranberry butter!

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