Ingredients
Ingredients
- 2 Cups All Purpose Flour
- 1 Tbsp Baking Powder
- ¼ Tsp Baking Soda
- 113 Grams Butter
or 1/2 cup, cold is best - 1 Egg
- ½ Cups Buttermilk
can make by adding a tsp. of lemon juice or vinegar to milk - ½ Tsp Almond Extract
or vanilla - 198 Grams Marzipan
chopped into small pieces - ¼ Cups Almond Flakes
for topping - 1 Tbsp White Sugar
coarse, for topping
Method
In a Bowl
- 2 Cups All Purpose Flour
- 1 Tbsp Baking Powder
- ¼ Tsp Baking Soda
- 113 Grams Butter
or 1/2 cup, cold is best - 1 Egg
- ½ Cups Buttermilk
can make by adding a tsp. of lemon juice or vinegar to milk - ½ Tsp Almond Extract
or vanilla
Measure the flour, baking powder, and baking soda into a bowl. Cut in the butter with the tips of your fingers, or use a pastry blender, until the butter is in fine pieces. If the butter is very cold, one alternate method is to grate it into the flour.
In the centre of the bowl, make a small well and mix the egg, extract, and buttermilk together. Combine with the dry ingredients to form a shaggy dough, adding more milk as needed.
Form the Scones
- 198 Grams Marzipan
chopped into small pieces - ¼ Cups Almond Flakes
for topping - 1 Tbsp White Sugar
coarse, for topping
Dump the dough onto a floured surface and gently pat it out into a 1/2" rough rectangle. Fold over and repeat to laminate the dough, handling as little as possible.
Use a rolling pin to gently shape a 12" long and .25" thick rectangle.
Sprinkle the rectangle with chopped marzipan. Roll up along the long side, jelly-roll fashion. Using floured hands, pat the dough down and shape to form a log about .5" thick.
Using a sharp knife, cut the log into half, then each into halves again to form 4 pieces. Then cut each of the 4 pieces from corner to corner to form 2 triangles.
Brush the surfaces with a bit of milk, and sprinkle with the almond flakes and white sugar.
Transfer the scones to a greased baking sheet and place in the fridge or freezer to chill for about 15 min. while you preheat the oven to 375ºF
Bake the scones for 21 minutes, or until cooked and slightly browned.
These scones are best served warm. You certainly won't need to use any butter or jam with these delicious treats oozing marzipan in every mouthful.