Almond Hearts
Source of Recipe
by Laurel, from King Arthur Flour
List of Ingredients
2 cups unbleached all-purpose flour
1/2 cup almond flour (optional) or 1/2 cup finely ground almonds
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1/2 cup milk
1-1/2 teaspoons almond extract or 2 to 3 drops bitter almond oil
3 to 4 tablespoons sparkling white or demerara sugar or sticky bun sugar, for topping Recipe
In a medium-sized mixing bowl, whisk together the flour(s), sugar, baking powder, and salt. Cut in the butter until coarse crumbs form. Blend the milk and almond extract or oil in a small bowl or measuring cup, then drizzle it over the dry ingredients, tossing lightly with a fork until the dough comes together; add up to a tablespoon additional milk, if necessary to form a cohesive dough.
Turn the dough out onto a lightly floured work surface, and fold it over gently a few times. Pat it into a 6x8-inch, 1/2-inch thick rectangle.
Use a deep heart cookie cutter or other cutter to cut the dough. Place the scones onto ungreased or parchment-lined baking sheets. Brush them with milk and sprinkle with sugar, if desired.
Bake the scones in a preheated 425 degree F. oven for 10 to 14 minutes, until they're a light golden brown. Remove them from the oven, and cool them on a rack.
About 6 to 10 scones, depending on how big you cut them
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