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Dough:
- 2-1/4 cups all-purpose flour (sifted)
- 1/3 cup granulated sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter frozen then grated
- 7 ounces Hoosier Hill Farm Almond Paste (chilled then grated)
- 2 large eggs
- 3/4 cup (+1-2 tbsp based on texture) heavy cream
- 1 teaspoon vanilla extract
Drizzle:
- 1/4 cup powdered sugar (sifted)
- 4-5 teaspoons heavy cream
Instructions
Instructions
Step one: Preheat oven to 400F
Step two: Stir together the flour, sugar, baking powder and salt in a mixing bowl.
Step three: Grate butter and Hoosier Hill Farm Almond Paste. Then, add shreds to the flour mix and work in until combined.
Step four: Separate the yolk from the egg whites on one of the eggs and set the white aside. Place the yolk along with the other entire egg into a small bowl with the heavy cream and vanilla, whisk to blend. Add this mixture to the flour mix and stir. Then knead lightly into a dough.
Step five: Lightly flour your surface. Form the dough into a flattened 9-inch disk. Cut the dough into eight wedges and place on a baking sheet a couple of inches apart.
Step six: Whisk 1 teaspoon of cold water into the egg white and brush onto the tops of the dough.
Step seven: Bake scones for 22-24 minutes or until firm and golden, then remove from oven and cool.
Step eight: Whisk powdered sugar with the teaspoons of cream to create a drizzling consistency, then drizzle tops of scones with glaze. It should set and dry in about 10-15 minutes.