Let’s talk about breakfast. Aside from these awesome biscotti (which lasted barely a few days under my sticky, hungry fingers) I haven’t posted about breakfasty things all that much this month.
Which is odd for me, since I eat second breakfast. Yes, I’m pretty much a hobbit when it comes to my eating habits. I eat every few hours (it’s a must as a teacher, as my fuse shortens remarkably the hungrier I get) so I often (read: every school day) eat second breakfast just before my first class.
So having quality, portable breakfast goodies every week is kind of important to me. I love donuts and muffins drenched in glaze, gooey cinnamon buns oozing with filling as much as the next girl, but eating them at 7:30 am while trying to finish grading a stack of 8th graders’ homework is a little tricky.
That’s where the biscotti and scones come in. They’re compact, easy to carry around in my school bag, and they also happen to be fantastically delicious. Especially when almond paste is involved. I recently had a conversation with a good friend about how we both despise whole almonds, but will eat any kind (and in vast quantities) of baked goods flavored with almond paste or almond extract.
Yeah, ok, so I’m weird, but these scones are pretty darn tasty. Apricots and almond paste might not an intuitive combination, but the slightly chewy fruit chunks and the small bits of almond paste scattered through these scones meld together wonderfully.
You’ll have to make them yourself to see what I mean
One Year Ago: Cookies and Cream Ice Cream
- 2 ¼ cups all-purpose flour
- ¼ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 3 ½ ounces almond paste, crumbled
- ¼ cup (half a stick) unsalted butter, cold and cubed
- ½ cup dried apricots, roughly chopped
- ½ cup sliced almonds
- ½ cup milk
- ¼ cup heavy cream
- ½ tsp almond extract
- 1 large egg, whisked for egg wash
- turbinado sugar for dusting
- Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the almond paste and butter, and mash the mixture together with your fingers until it resembles coarse meal. Add the dried apricots and almonds and toss carefully until dispersed.
- In a medium bowl, or large liquid measuring cup, whisk together milk, cream and almond extract. Add this to the dry ingredients in 3-4 additions, stirring to combine after each addition. Once all of the liquid ingredients have been added, and the wet and dry ingredients are mostly combined, finish combining the ingredients by kneading it together with your hands and form it into a ball of dough.
- Shape the dough into an 8” disc about 1” thick on the prepared baking sheet and place in the freezer for an hour. (Don’t skip this step.)
- During the last 15 mins of the chill, preheat oven to 375 degrees F. Remove the chilled scone dough from the freezer and slice the disc into 8 equal-ish wedges. Separate the wedges slightly, brush with the egg wash and sprinkle with turbinado sugar, if desired.
- Bake for 20-25 mins, or until the scones are just starting to turn golden brown around the edges. Let cool on the pan for about 10 mins, then transfer to a wire rack to cool completely. Store leftover scones in an air tight container for up to a week.
Adapted from Confessions of a Bright-Eyed Baker