These scones would make a delicious addition to any special brunch or breakfast.
25 minutes to assemble
16-18 minutes to bake
1-7 oz box Almond Paste, grated
3 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons anise seeds
1 cup plain yogurt
1/2 stick (4 tablespoons) melted butter
1-2 tablespoons milk
1-2 tablespoons sugar
Preheat oven to 350°F. Lightly grease cookie sheets or cover with parchment paper.
Sift flour, sugar, baking powder, baking soda, and salt into a large bowl.
Add grated Almond Paste and anise seed to flour mixture. Cut Almond Paste in with pastry cutter, two knives or use food processor, until the texture of small crumbs.
Beat yogurt and egg into melted butter. Pour into flour mixture and mix with spoon until dough comes together. Note: Steps 2-4 can easily be done in a food processor.
Turn dough out onto a lightly floured counter. Knead one or two turns until dough is firm enough to roll out, but still delicate. With a lightly floured rolling pin, roll out to about 1/2-3/4 inch thickness.
Cut scones with cookie cutter and place on cookie sheets. Gather together remaining dough, and roll out again. Repeat until all dough is used.
Lightly brush scone tops with milk and sprinkle with sugar. Bake for 16-18 minutes, or until tops are slightly golden and scones are firm to the touch.
Cool on wire rack and serve warm. Scones freeze well for up to 3 months, if individually wrapped and placed in a plastic freezer bag. Thaw at room temperature and reheat slightly in oven, not microwave.
TOOLS & EQUIPMENT
Food processor or pastry cutter
2 1/2″ round cookie cutter