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The Bread Baker Bible

The Bread Baker Bible

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Publicado porAbu Bakar Siddique

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Categories:Types, Recipes/Menus
Published by: Abu Bakar Siddique on Jan 08, 2010
Copyright:Attribution Non-commercial


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Yield: 8 scones, 10 tablespoons butter

2 cups flour
1/3 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (1 stick) butter
3/4 cup sliced almonds, lightly toasted
1 egg
1/2 teaspoon almond extract
1/2 cup milk

1 egg white mixed with 1/2 teaspoon water (glaze)
1 tablespoon coarse sugar (optional)

1/2 cup (1 stick butter)
2 tablespoons honey
1 tablespoon Amaretto liqueur

Preheat oven to 375 degrees F.

To make scones: In large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. Cut in
butter with pastry blender until mixture is the texture of coarse crumbs. Stir in the almonds.

In a separate bowl, whisk together whole egg, almond extract, and milk. Make a well in dry ingredients
and pour liquid into it. Combine with a few swift strokes. Dough should form a ball and all flour
should be incorporated. Do not over−mix. Place dough on lightly floured surface and pat into an
8−inch circle. Carefully place on baking sheet and cut into 8 wedges, sides still touching. Brush lightly
with egg−white glaze and sprinkle with coarse sugar. Bake for 30 to 35 minutes until cooked through
and golden. Let cool 10 minutes before serving with Amaretto Butter.

To make Amaretto butter: Place butter and honey in food processor, whip a few minutes until fluffy.
Add the Amaretto and whip until totally smooth.

Almond Scones with Amaretto Butter


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