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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 137.0
  • Total Fat: 4.6 g
  • Cholesterol: 15.3 mg
  • Sodium: 163.1 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.5 g

View full nutritional breakdown of Almond Paste Scones calories by ingredient
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Almond Paste Scones

Submitted by: KHDOESMK
Almond Paste Scones

Introduction

I love scones and made some almond paste and used it in these. Yummy! I love scones and made some almond paste and used it in these. Yummy!
Number of Servings: 24

Ingredients

    Almond Paste, 7 oz
    *Flour, white, 3 cup
    Granulated Sugar, .5 cup
    Baking Powder, 2 tsp
    Baking Soda, 1 tsp
    Salt, .5 tsp
    *0% Greek Yogurt, 1 cup
    *Grade A Extra Large White Eggs, 1Butter, salted, 4 tbsp

Directions

Preheat oven to 350F. Lightly grease cookie sheets or cover with parchment paper.
Sift flour, sugar, baking powder, baking soda, and salt into a large bowl.
Add grated Almond Paste to flour mixture. Cut Almond Paste in with pastry cutter (or two knives) until the texture of small crumbs.
Beat yogurt and egg into melted butter. Pour into flour mixture and mix with spoon until dough comes together. Note: Steps 2-4 can easily be done in a food processor.
Turn dough out onto a lightly floured counter. Knead one or two turns until dough is firm enough to roll out, but still delicate. With a lightly floured rolling pin, roll out to about 1/2-3/4 inch thickness.
Cut scones with cookie cutter and place on cookie sheets. Gather together remaining dough, and roll out again. Repeat until all dough is used.
Lightly brush scone tops with milk and sprinkle with sugar. Bake for 16-18 minutes, or until tops are slightly golden and scones are firm to the touch.
Cool on wire rack and serve warm. Scones freeze well for up to 3 months, if individually wrapped and placed in a plastic freezer bag. Thaw at room temperature and reheat slightly in oven, not microwave.


Serving Size: 24

Number of Servings: 24

Recipe submitted by SparkPeople user KHDOESMK.





TAGS:  Snacks |

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