Awesome Almond Scones
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 35.2678 |
| Energy (kCal) | 2758.3252 |
| Carbohydrates (g) | 108.964 |
| Total fats (g) | 252.5776 |
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Cuisine
European >> UK >> Scottish
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preheat oven to 425 degrees. | 2. Line baking sheet with parchment paper and lightly spray paper with nonstick cooking spray. | 3. Combine flour, sugar, baking powder, salt, butter, almond paste and almonds in food processor. | 4. Pulse until mixture has the consistency of coarse crumbs. Put in a large bowl. | 5. Whisk together egg, egg yolk and 2/3 cup cream until blended. Stir the egg mixture into the flour mixture until dough just begins to hold together. | 6. Add dough to lightly floured surface. With lightly floured hands, pat dough to 1/2" thickness. | 7. Cut scones using a 2" diameter heart-shaped cookie cutter or round biscuit cutter. Gather excess dough and repeat process. Place scones 3" apart on prepared baking sheet. | 8. Lightly brush surface of scones with remaining 2 tablespoons of cream. | 9. Bake 15-20 minutes, or until puffed and golden brown. | 10. Remove from oven and cool on wire rack. | 11. Now: I add about 1/2 teaspoon of almond extract or so to my cream and egg mixture. I do not cut these with a cookie cutter and re-roll. I usually just cut them in squares and then into triangles. | 12. I also freeze them on a wax-paper lined sheet for several hours before baking and add about 3-4 minutes to my baking time. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| purpose flour | 2 | cups | - | - | - | - | |
| sugar | 1/4 | cup | 201.495 | 50.398999999999994 | 0.0 | 0.0 | |
| baking powder | 1 | tablespoon | 7.314 | 3.8226 | 0.0 | 0.0 | |
| salt | 1/8 | teaspoon | - | - | - | - | |
| butter | 1/2 | cup | unsalted chilled chopped | 684.0 | 31.428 | 21.372 | 57.6 |
| almond paste | 3 | tablespoons | 194.9362 | 20.3491 | 3.8306 | 11.8068 | |
| almond | 3/4 | cup | chopped | 1445.34 | 0.0 | 0.0 | 163.5 |
| egg | 1 | 71.5 | 0.36 | 6.28 | 4.755 | ||
| egg yolk | 1 | 54.74 | 0.6103 | 2.6962 | 4.5118 | ||
| cream | 2/3 | cup | 99.0 | 1.995 | 1.089 | 10.404000000000002 | |
| cream | 2 | tablespoons | 99.0 | 1.995 | 1.089 | 10.404000000000002 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.