APRICOT SCONES
Number Of Ingredients 1
Steps:
- 1/2 cup dried apricots 3 tablespoons water 2 tablespoons packed light brown sugar 1/2 tablespoon Amaretto liqueur 2 tablespoons sliced almonds with skins 2 3/4 cups unbleached all-purpose flour 3 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 10 tablespoons cold unsalted butter, cut into 1/2-inch cubes 1/3 cup ounces pure almond paste 4 tablespoons sliced almonds with skins 1 cup well-shaken buttermilk 2 large eggs 1 1/2 teaspoons almond extract Simmer apricots and water in a small heavy saucepan, covered, stirring occasionally, until water is absorbed, about 3 min, then transfer to a food processor. Add brown sugar and Amaretto and pulse to a coarse purée. Add almonds and pulse 1-2 coarsely chop nuts. Transfer purée to a bowl and cool to room temperature. Put oven rack in middle position and preheat oven to 375 degrees. Line a baking sheet with parchment or wax paper. Put flour, sugar, baking powder, salt and butter in food processor, then crumble almond paste and add to processor. Pulse until mixture resembles coarse meal with some small butter lumps. Transfer to lg bowl and stir in 2 tablespoons almonds. Whisk together buttermilk, eggs, and almond extract in a 2-cup glass measure,reserve 2 tablespoons buttermilk mixture for brushing on scones. Make a well in center of flour mixture and pour in remaining buttermilk mixture, stirring with a wooden spoon until just combined. Add apricot purée and stir 1-2 to distribute without incorporating fully. Transfer dough with floured hands to a well-floured surface, then turn dough to coat with flour pat into a round about 6 in diameter and 2 inches thick. Transfer dough to lined baking sheet and chill for 30 min. Cut into eight equal wedges with floured knife, leaving wedges together. Brush top and sides with reserved buttermilk mixture and sprinkle with remaining 2 tablespoons almonds. Bake until golden, 40-45 min. Cool on a rack 15 min cut wedges.
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