Orange & Almond Scones

Name: Orange & Almond Scones
Yield: Makes sixteen 6.25-7.5 cm triangular scones
Cuisine: British
Ingredients: Baking sheet or swiss roll tin lined with baking paper or foil; ½ cup whole unblanched almonds, coarsely chopped; 85 g unsalted butter, cold and cut into 12 pieces; 110 g almond paste (or marzipan), cut into 1cm cubes; 150 ml full fat milk; 1 medium egg; Egg wash: 1 egg well beaten with a pinch of salt; 1 tablespoon finely grated orange zest; 1 tablespoon baking powder; ½ teaspoon salt; 55 g sugar; 390 g plain flour

Preparation info

Makes
sixteen
6.25-7.5 cm triangular scones

Difficulty
Easy

Appears in

Bake!

By Nick Malgieri

Published 2010

About

Almond paste adds richness and an elusive flavour to these sweet scones. If you only have marzipan, which has about a third more sugar in it than almond paste, decrease the sugar in the recipe by 2 tablespoons.

Ingredients

390 g plain flour
55 g sugar
1 tablespoon

Americas
Europe
United Kingdom
United States
Bread
Vegetarian

Method

Set a rack in the centre of the oven and preheat to 220°C/gas mark 7.
Place the flour, sugar, baking powder and salt in the bowl of a food processor fitted with the metal blade and pulse to mix. Add the almond paste and pulse again until the mixture is