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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Orange & Almond Scones

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of