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Strawberry-Almond Scones

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 18 Feb 2018 16:05:29 -0800
v118.n007.9
* 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
--------  ------------  --------------------------------
                         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