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Please fave and comment on the original submission here: http://www.furaffinity.net/view/7240879/
Browned and beautiful, sensational scones from the kitchens of
chrismukkah
* with candied ginger, which is completely optional since the recipe didn't call for it originally ...also with a bit of slivered almonds on top, for garnish :P
Marzipan Scones
(Makes 6 scones- I had enough for 8)
*optional
7 ounces marzipan or almond paste
2 cups plus 2 tablespoons unsifted bleached all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
6 tablespoons (3/4) stick unsalted butter, softened
5 tablespoons granulated sugar
1/3 cup chopped candied ginger, chopped*
2 large eggs
1/3 cup plus 2 tablespoons milk
1 teaspoon almond extract
3/4 teaspoon vanilla extract
Confectioners’ sugar, for sifting over baked scones (optional)
slivered almonds on top*
Preheat oven to 400 degrees.
Line a heavy rimmed sheet pan or cookie sheet with a length of ovenproof parchment paper.
For the dough, cut the block of marzipan or almond paste into small cubes and set aside. If you find your tube of marzipan is rock solid- and trust me, it will be- nuke it OUT OF THE PACKAGE for just ONE MINUTE. It gets hard fast, so prepping your other ingredients ahead of time helps before you throw this into the mix!
Sift flour, baking powder, salt and nutmeg onto a sheet of waxed paper.
Cream butter in the large bowl of a freestanding electric mixer on moderate speed until smooth, about 1 minute. Add granulated sugar and beat for 1 minute on moderate speed. Whisk eggs, milk, almond extract and vanilla extract in a small mixing bowl.
On low speed, blend in a little less than half of the sifted mixture, all of the whisked eggs and milk mixture, then the balance of the sifted mixture. Scrape down the sides of the mixing bowl thoroughly with a rubber spatula after each addition. The dough will be firmly moist. By hand, work in the chunks of marzipan, using a sturdy rubber spatula.
On a lightly floured work surface, form dough into a plump 5 1/2- to 6-inch disk. Cut disk into 6 wedges. Place scones on the prepared baking pan, spacing them 3 inches apart.
Bake scones in the preheated oven for 20 minutes, or until risen, set and golden on top. And, I would recommend you also nuke 2 tablespoons of butter in a separate bowl, so that in the LAST five minutes of cooking, you can take the scones out and just brush the butter on top before throwing the scones back in to finish them off :3
Cool baked scones on the pan for 1 minute, then remove them to a cooling rack, using a wide offset metal spatula. Serve scones warm or at room temperature, their tops sprinkled with confectioners’ sugar, if you wish. Store in an airtight container.
Notes: This recipe can be doubled easily. Use two rimmed sheet pans or cookie sheets, assembling 6 scones on each baking sheet.
The scones taste best on baking day; or freeze for 1 month, defrost, bundle in aluminum foil, and reheat in a preheated 300-degree oven for 10 minutes.
Enjoy :)
Please fave and comment on the original submission here: http://www.furaffinity.net/view/7240879/
Allergy warning – recipe contains tree nuts, dairy & egg products
Browned and beautiful, sensational scones from the kitchens of
chrismukkah******************************* with candied ginger, which is completely optional since the recipe didn't call for it originally ...also with a bit of slivered almonds on top, for garnish :P
Marzipan Scones
(Makes 6 scones- I had enough for 8)
*optional
7 ounces marzipan or almond paste
2 cups plus 2 tablespoons unsifted bleached all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
6 tablespoons (3/4) stick unsalted butter, softened
5 tablespoons granulated sugar
1/3 cup chopped candied ginger, chopped*
2 large eggs
1/3 cup plus 2 tablespoons milk
1 teaspoon almond extract
3/4 teaspoon vanilla extract
Confectioners’ sugar, for sifting over baked scones (optional)
slivered almonds on top*
Preheat oven to 400 degrees.
Line a heavy rimmed sheet pan or cookie sheet with a length of ovenproof parchment paper.
For the dough, cut the block of marzipan or almond paste into small cubes and set aside. If you find your tube of marzipan is rock solid- and trust me, it will be- nuke it OUT OF THE PACKAGE for just ONE MINUTE. It gets hard fast, so prepping your other ingredients ahead of time helps before you throw this into the mix!
Sift flour, baking powder, salt and nutmeg onto a sheet of waxed paper.
Cream butter in the large bowl of a freestanding electric mixer on moderate speed until smooth, about 1 minute. Add granulated sugar and beat for 1 minute on moderate speed. Whisk eggs, milk, almond extract and vanilla extract in a small mixing bowl.
On low speed, blend in a little less than half of the sifted mixture, all of the whisked eggs and milk mixture, then the balance of the sifted mixture. Scrape down the sides of the mixing bowl thoroughly with a rubber spatula after each addition. The dough will be firmly moist. By hand, work in the chunks of marzipan, using a sturdy rubber spatula.
On a lightly floured work surface, form dough into a plump 5 1/2- to 6-inch disk. Cut disk into 6 wedges. Place scones on the prepared baking pan, spacing them 3 inches apart.
Bake scones in the preheated oven for 20 minutes, or until risen, set and golden on top. And, I would recommend you also nuke 2 tablespoons of butter in a separate bowl, so that in the LAST five minutes of cooking, you can take the scones out and just brush the butter on top before throwing the scones back in to finish them off :3
Cool baked scones on the pan for 1 minute, then remove them to a cooling rack, using a wide offset metal spatula. Serve scones warm or at room temperature, their tops sprinkled with confectioners’ sugar, if you wish. Store in an airtight container.
Notes: This recipe can be doubled easily. Use two rimmed sheet pans or cookie sheets, assembling 6 scones on each baking sheet.
The scones taste best on baking day; or freeze for 1 month, defrost, bundle in aluminum foil, and reheat in a preheated 300-degree oven for 10 minutes.
Enjoy :)
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/7240879/
Allergy warning – recipe contains tree nuts, dairy & egg products
Category Photography / Tutorials
Species Unspecified / Any
Size 600 x 450px
File Size 147.2 kB
Comments