Crumbly, flavor-packed quick bread.
Almond Apricot Scones
Breads and Cereals
2-3/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 sticks (10 tablespoons) cold butter, cut into 1/2-inch cubes
3-1/2 ounces (1/3 cup) Mandelin Premium Almond Paste
3 tablespoons Mandelin Natural Sliced Almonds
2 ounces dried apricots
1 cup milk
2 large eggs
1-1/2 teaspoons almond extract
Preheat oven to 375°.
Place flour, sugar, baking powder, salt, and butter in a food processor. Crumble almond paste and add to processor, then pulse to coarse meal. Dough will have small lumps. Transfer to a large bowl and stir in almonds and dried apricots.
In a separate small bowl, whisk together milk, eggs, and almond extract. Reserving 2 tablespoons for coating scones, pour the remaining into the flour mixture and combine.
Transfer dough to a floured surface and pat into a 10-inch round. Place dough on a parchment-lined baking sheet and cut into 8 equal wedges. If dough is too soft to cut, chill until firm, about 20 minutes first.
Brush top and sides with reserved milk mixture. Bake until golden brown, about 40 minutes. Cool on a rack then cut wedges to separate. Best served warm or at room temperature.
Yields 8 scones.
Almond Board of California