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Lemon Almond Scones




Source of Recipe


Laurel


Recipe Introduction


2 cups all purpose flour
2 Tblsp. brown sugar
2 tsp. baking powder
1 tsp. finely shredded lemon peel
1/4 tsp. salt
1/4 cup chilled butter
1/4 cup almond paste
1 beaten egg
1/3 cup milk



List of Ingredients




In medium bowl, stir together flour, brown sugar, baking powder, lemon peel and salt.

Cut butter and almond paste until mix resembles coarse crumbs. Make a well in center of dry ingredients.

In a small bowl combine egg and milk. Add to dry mixture all at once. Use fork to stir until moistened.

Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 - 12 strokes or until the dough is nearly smooth. Pat or lightly roll dough to ½- inch thickness. Cut dough into triangles. Place scones one inch apart on an ungreased baking sheet.

Bake 400 degrees oven for 10 - 12 minutes or until golden brown. Remove scones from baking sheet and cool on a wire rack for 5 minutes. When cool, brush scones with icing and sprinkle on almonds.

Do-ahead-step: Make scones unglazed and freeze, Before serving wrap scones in foil and bake in 300 degree oven for 20 - 25 minutes. Glaze, sprinkle with almonds and serve.


Recipe