These scones would make a delicious addition to any special brunch or breakfast.
25 minutes to assemble
16-18 minutes to bake
- 1-7 oz box Almond Paste, grated
- 3 cups all purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons anise seeds
- 1 cup plain yogurt
- 1 egg
- 1/2 stick (4 tablespoons) melted butter
- 1-2 tablespoons milk
- 1-2 tablespoons sugar
- Preheat oven to 350°F. Lightly grease cookie sheets or cover with parchment paper.
- Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. \
- Add grated Almond Paste and anise seed to flour mixture. Cut Almond Paste in with pastry cutter, two knives or use food processor, until the texture of small crumbs.
- Beat yogurt and egg into melted butter. Pour into flour mixture and mix with spoon until dough comes together. Note: Steps 2-4 can easily be done in a food processor.
- Turn dough out onto a lightly floured counter. Knead one or two turns until dough is firm enough to roll out, but still delicate. With a lightly floured rolling pin, roll out to about 1/2-3/4 inch thickness.
- Cut scones with cookie cutter and place on cookie sheets. Gather together remaining dough, and roll out again. Repeat until all dough is used.
- Lightly brush scone tops with milk and sprinkle with sugar. Bake for 16-18 minutes, or until tops are slightly golden and scones are firm to the touch.
- Cool on wire rack and serve warm. Scones freeze well for up to 3 months, if individually wrapped and placed in a plastic freezer bag. Thaw at room temperature and reheat slightly in oven, not microwave.
TOOLS & EQUIPMENT
- Food processor or pastry cutter
- 2 1/2″ round cookie cutter
- Parchment paper