Almond Cranberry Scones

• Vegetarian

• Produce

  • 1/2 heaping cup Cranberries, fresh

• Refrigerated

  • 1 Egg
  • 1 Egg mixed with

• Condiments

  • 7 oz Almond paste

• Baking & Spices

  • 3 1/2 cups All-purpose flour, unbleached
  • 1 tsp Almond extract
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 Sugar, coarse

• Nuts & Seeds

  • 1 Almonds

• Dairy

  • 4 oz Butter, unsalted
  • 1 cup Buttermilk

Found on savingdessert.com

Description

Ingredients

• 3½ cups unbleached all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon salt
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 4 ounces unsalted butter, cold, cut into small pieces (1 stick)
• 7 ounces almond paste, frozen (I used Odense Almond Paste) grated using the large-hole side of a box grater
• 1 cup buttermilk
• 1 teaspoon almond extract (I used Nielsen Massey Almond Extract)
• ½ heaping cup fresh cranberries, whole small or cut larger cranberries in half
• 1 egg
• 1 egg mixed with 1 teaspoon cold water
• Coarse sugar for topping
• Sliced almonds for topping

Directions

• Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
• In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda.
• Using a pastry blender cut in the cold butter until the mixture resembles coarse meal with some larger pea size chunks of butter still remaining.
• Fold in the grated almond paste using a rubber spatula.
• In a large measuring cup combine the buttermilk, almond extract and 1 egg. Blend with a small whisk until combined.
• Add the buttermilk mixture to the flour and butter mixture. Fold together using the spatula until a dough starts to come together. Do not over mix.
• Turn the dough out onto a floured work surface and knead gently to combine. Press the dough out and sprinkle the cranberries on top. Fold the dough over a few times to incorporate the cranberries.
• Press the dough into a ¾ inch thick round and cut into scones using a 2½ inch biscuit cutter.
• Place the scones 2 inches apart on a large baking sheet lined with parchment paper.
• Brush each scone with the egg and water mixture. Sprinkle with coarse sugar, then sliced almonds, then a little more coarse sugar.
• Bake for 20 minutes or until golden brown.
• Remove to a wire rack to cool.