Fresh Cherry and Almond Paste Scones
Jul 3, 2013 23:38:01 GMT -5
Post by PurplePuppy on Jul 3, 2013 23:38:01 GMT -5
Fresh Cherry and Almond Paste Scones
2 3/4 C. all purpose flour + more for rolling out
1 T. + 1 t. baking powder
1/2 t. salt
1/4 C. sugar
1 8 oz. can almond paste
1 large egg
3/4 C. unsweetened almond milk + 1 t. for brushing on top (regular milk is fine too)
1 C. fresh cherries, pitted and chopped
1 – 2 T. turbinado sugar (or a scant 1 T. of regular sugar)
Preheat your oven to 375 degrees.
In the bowl of your food processor, combine the flour, baking powder, salt and sugar. Pulse several times to mix. Add the almond paste and pulse until combined with the flour. In a small bowl, beat the egg lightly and add the milk. While running the processor, stream in the milk mixture until the mixture becomes one.
The dough will be a bit wet, so prepare your counter by spreading a sheet of parchment (about the size of your baking sheet) down on the counter. Generously flour the parchment. Carefully remove the dough from the processor bowl and dump it onto the floured surface. Roll the dough out into a rectangle about 1/2″ thick. On one half of the rectangle, spread the chopped cherries. Using the parchment to help you, fold the other half over to form a square-ish loaf. Press down, just lightly. Brush the top with a bit of almond milk and sprinkle with the turbinado sugar. Lightly score the top into 12 to 16 pieces. Do not cut all the way through. Remove excess flour from the parchment. Lifting the parchment from the sides, move the loaf onto a baking sheet.
Bake in the oven for about 20 minutes. Test for doneness with a toothpick. Cool for as long as you can stand it…then cut through the squares and enjoy with a cup of tea or coffee!
2 3/4 C. all purpose flour + more for rolling out
1 T. + 1 t. baking powder
1/2 t. salt
1/4 C. sugar
1 8 oz. can almond paste
1 large egg
3/4 C. unsweetened almond milk + 1 t. for brushing on top (regular milk is fine too)
1 C. fresh cherries, pitted and chopped
1 – 2 T. turbinado sugar (or a scant 1 T. of regular sugar)
Preheat your oven to 375 degrees.
In the bowl of your food processor, combine the flour, baking powder, salt and sugar. Pulse several times to mix. Add the almond paste and pulse until combined with the flour. In a small bowl, beat the egg lightly and add the milk. While running the processor, stream in the milk mixture until the mixture becomes one.
The dough will be a bit wet, so prepare your counter by spreading a sheet of parchment (about the size of your baking sheet) down on the counter. Generously flour the parchment. Carefully remove the dough from the processor bowl and dump it onto the floured surface. Roll the dough out into a rectangle about 1/2″ thick. On one half of the rectangle, spread the chopped cherries. Using the parchment to help you, fold the other half over to form a square-ish loaf. Press down, just lightly. Brush the top with a bit of almond milk and sprinkle with the turbinado sugar. Lightly score the top into 12 to 16 pieces. Do not cut all the way through. Remove excess flour from the parchment. Lifting the parchment from the sides, move the loaf onto a baking sheet.
Bake in the oven for about 20 minutes. Test for doneness with a toothpick. Cool for as long as you can stand it…then cut through the squares and enjoy with a cup of tea or coffee!