Best My Sisters Favorite Amaretto Scones Recipes

Amaretto Scones Recipe - (4.4/5) image

Provided by MJH

Number Of Ingredients 13

1/2 cup raisins or dried cherries
1 tablespoon Amaretto, or to taste
2 cups flour (all-purpose)
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup cold unsalted butter, cut into pieces
1 beaten egg
1/4 cup milk
1/4 cup, plus 2 tablespoons heavy cream
1/2 cup chopped walnuts or pecans**
Confectioners' sugar
Optional: 1/2 Cup chocolate chips in place of walnuts or pecans

Steps:

Before starting scones, place raisins or cherries in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins/cherries have plumped. Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs. In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins or cherries and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners' sugar.

Amaretto Syllabub image

Provided by Nigella Lawson : Food Network

Categories dessert

Time 15m

Yield 4 servings

Number Of Ingredients 5

1/3 cup amaretto liqueur
2 tablespoons sugar
1 tablespoon lemon juice
1 cup heavy cream
1 (8-ounce) packet amaretti morbidi (soft almond macaroons)

Steps:

Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.
Whisk in the heavy cream and whip this mixture until it has thickened but is still soft and billowy.
Crumble 2 little amaretti biscuits into each of the 4 glasses (each with a yield of about 2/3 cup).
Divide the syllabub between the glasses on top of the crumbled biscuits.
Crumble another macaroon or 2, and sprinkle this golden rubble over the top of all the glasses to give a fine sprinkle of crumbs on each. Serve the remaining amaretti alongside the syllabub.