* Exported from MasterCook *
Scones, Strawberry-Almond
Recipe By :Breanne Varela
Serving Size : 16 Preparation Time :0:00
Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List
Fruit Grains
Low Fat Nuts
Posted Side Dish
Amount Measure Ingredient -- Preparation Method
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Scones:
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
1/4 cup granulated sugar -- plus
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold unsalted butter -- cubed
1 1/4 cups buttermilk -- plus more for brushing
1 1/2 cups sliced strawberries
2 tablespoons turbinado sugar -- (also called sugar in the raw)
Topping:
1/2 cup sliced almonds
2 cups confectioner's sugar
3 tablespoons buttermilk
1/2 teaspoon pure almond extract
1 pinch salt
When baking these scones, be sure to use whole wheat pastry flour,
which is less dense than whole wheat flour. Mixing in some
all-purpose white flour also lightens the texture of the scones, so
they're more delicate and tender.
Active: 30 min
Total: 1:45
Makes 16 scones
Preheat the oven to 400F and line 2 baking sheets with parchment
paper. In a large bowl, combine the all-purpose and whole wheat
pastry flours with the granulated sugar, baking powder, baking soda and salt.
Using a pastry blender or 2 knives, cut in the butter until the
mixture resembles coarse meal. Stir in the 1 1/4 cups of buttermilk
and carefully fold in the sliced strawberries. Using an ice cream
scoop or a spoon, scoop the dough into 16 mounds on the prepared
baking sheets. Brush the scones with buttermilk and sprinkle with the
turbinado sugar. Bake in the upper and lower thirds of the oven for
30 to 35 minutes, until the scones are golden and cooked through;
shift the pans from front to back and top to bottom halfway through
baking. Let the scones cool on a rack for 30 minutes.
Lower the oven temperature to 350F. Spread the almonds in a pie plate
and toast for about 8 minutes,until golden. Meanwhile, in a small
bowl, whisk the confectioner's sugar with the buttermilk, almond
extractand salt. Cover and let stand at room temperature.
Drizzle the scones with the glaze, then top with the almonds, pressing
to help them adhere. Let dry for 10minutes, then serve.
Make Ahead: The scones can be made up to 6 hours ahead.
S(Internet address):
"<http://www.foodandwine.com/recipes/strawberry-almond-scones>"
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Per Serving (excluding unknown items): 258 Calories; 9g Fat (29.8%
calories from fat); 4g Protein; 42g Carbohydrate; 2g Dietary Fiber;
16mg Cholesterol; 231mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2018 - 0217