Almond Paste Scones

Source: http://www.seriouseats.com

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 plus 1/8 teaspoon salt

1/3 cup packed almond paste
1/3 cup cold unsalted butter

1/3 cup dried cherries - OR
1/3 cup mini semisweet chocolate chips - alternative

1/3 cup heavy whipping cream - OR
1/3 cup half-and-half
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Turbinado Sugar for sprinkling

Preheat the oven to 375°F.

Stack two baking sheets together and line the top one with parchment paper. (I use a baking stone.)

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Using the large holes on a box grater, grate the almond paste and then the butter directly into the dry ingredients.



With a pastry cutter, cut the almond paste and the butter into the dry ingredients until a few pea-sized lumps remain.



Stir in the cherries (or other dried fruit) or mini chocolate chips.

In a separate small bowl, whisk together the heavy cream, egg, and extracts.



Reserve about 1 tablespoon of the liquid to brush the tops of the scones.



With a fork, gradually stir in enough of the liquid until the mixture just starts to come together.



Turn the dough out onto a lightly floured surface and very gently pat into an 8-inch round about 1 1/2 inches high.

Transfer the rounded dough to a parchment covered pizza peel.



Using a chef’s knife or bench scraper. cut the dough round into 8 wedges, spacing the scones at least 1 inch apart.



Lightly brush the tops of the scones with the reserved egg-cream mixture and sprinkle liberally with sugar.

Bake in the top third of the oven for 15 to 18 minutes or until the tops are golden.



Transfer the scones to a wire rack to cool slightly, 3 to 4 minutes. Serve warm.

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