Recipe ingredients
- Scones:
- 2 cups flour
- 1/3 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup butter
- 3/4 cup sliced almonds, lightly toasted
- 1 egg
- 1/2 teaspoon almond extract
- 1/2 cup milk
- Glaze:
- 1 egg white mixed with 1/2 teaspoon water
- 1 tablespoon coarse sugar, optional
- Butter:
- 1/2 cup butter
- 2 tablespoons honey
- 1 tablespoon Amaretto liqueur
Recipe method
- Preheat oven to 375 degrees F.
- In large bowl, sift together flour, sugar, baking powder, salt and cinnamon.
- Cut in butter with pastry blender until mixture is the texture of coarse crumbs. Stir in the almonds.
- In a separate bowl, whisk together whole egg, almond extract and milk.
- Make a well in dry ingredients and pour liquid into it. Combine with a few swift strokes.
- Dough should form a ball and all flour should be incorporated. Do not overmix.
- Place dough on lightly floured surface and pat into an 8-inch circle.
- Carefully place on baking sheet and cut into 8 wedges, sides still touching.
- Brush lightly with egg-white glaze and sprinkle with coarse sugar.
- Bake for 30 to 35 minutes until cooked through and golden.
- Let cool 10 minutes before serving with amaretto Butter.
- To make amaretto butter: Place butter and honey in food processor, whip a few minutes until fluffy. Add the amaretto and whip until totally smooth.
Other biscuit recipes:
Almond scones with amaretto butter recipe
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