Amaretto Scones Recipe 445

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AMARETTO SCONES RECIPE - (4.4/5)



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.

MY SISTER'S FAVORITE AMARETTO SCONES



My Sister's Favorite Amaretto Scones image

Provided by Food Network

Categories     dessert

Number Of Ingredients 12

1/2 cup raisins
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

Steps:

  • Before starting scones, place raisins in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins 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 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.
  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

AMARETTO SCONES



Amaretto Scones image

Finally! Deliciously not dry scones! My friend makes these when we have coffee together and they're AWESOME. They never last long enough to take a photo - so someone else will have to help me out on that one. The base recipe would be great for any kind of add-ins.

Provided by Wendelina

Categories     Scones

Time 24m

Yield 8 scones

Number Of Ingredients 13

1/2 cup dried cherries
1 tablespoon Amaretto or 1 tablespoon enough to cover cherries
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter, cold and cut into pieces
1 egg, beaten
1/4 cup milk
1/4 cup heavy cream or 1/4 cup half-and-half
2 tablespoons heavy cream or 2 tablespoons half-and-half
1/2 cup white chocolate chips
3 tablespoons powdered sugar

Steps:

  • Place cherries in a bowl and cover with amaretto; Cover with plastic wrap and let soak overnight if possible. Reserve the amaretto to use in the recipe. Mix together 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 cherries and white chocolate chips. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly.Press out into a circle and cut into wedges. Space 1 to 2 inches apart on a cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake at 350 degrees for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners' sugar.
  • *Can make a light glaze with the powdered sugar instead to drizzle.

Nutrition Facts : Calories 369.6, Fat 20.2, SaturatedFat 12.3, Cholesterol 72.4, Sodium 297.9, Carbohydrate 42.5, Fiber 0.9, Sugar 17.6, Protein 5.2

APRICOT ALMOND SCONES



Apricot Almond Scones image

Provided by Carla Rollins

Categories     Bread     Milk/Cream     Food Processor     Fruit     Breakfast     Brunch     Bake     Kid-Friendly     Quick & Easy     Apricot     Almond     Gourmet     Small Plates

Yield Makes 8 scones

Number Of Ingredients 17

For apricot swirl
1/2 cup dried apricots (2 3/4 ounces)
3 tablespoons water
2 tablespoons packed light brown sugar
1/2 tablespoon Disaronno Amaretto
2 tablespoons sliced almonds with skins (1/2 ounce)
For scones
2 3/4 cups unbleached all-purpose flour plus additional for dusting
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
3 1/2 ounces pure almond paste (1/3 cup)
4 tablespoons sliced almonds with skins (1 ounce)
1 cup well-shaken buttermilk
2 large eggs
1 1/2 teaspoons almond extract

Steps:

  • Make apricot swirl:
  • Simmer apricots and water in a small heavy saucepan, covered, stirring occasionally, until water is absorbed, about 3 minutes, then transfer to a food processor. Add brown sugar and Amaretto and pulse to a coarse purée. Add almonds and pulse once or twice to coarsely chop nuts.
  • Transfer purée to a bowl and cool to room temperature.
  • Make scones:
  • Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with parchment or wax paper.
  • Put flour, sugar, baking powder, salt, and butter in cleaned food processor, then crumble almond paste and add to processor. Pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer to a large bowl and stir in 2 tablespoons almonds.
  • Whisk together buttermilk, eggs, and almond extract in a 2-cup glass measure, then 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 once or twice to distribute without incorporating fully. (Dough will be wet.)
  • Transfer dough with floured hands to a well-floured surface, then turn dough to coat with flour and pat into a round about 6 inches in diameter and 2 inches thick. Carefully transfer dough to lined baking sheet and cut into 8 equal wedges with a floured knife, leaving wedges together. (If dough is too soft to cut, chill until firm, about 30 minutes, before cutting.)
  • Brush top and sides with reserved buttermilk mixture and sprinkle with remaining 2 tablespoons almonds. Bake until golden and a wooden pick or skewer inserted in center of a scone comes out clean, 40 to 45 minutes. Cool on a rack 15 minutes and cut wedges to separate. Serve warm or at room temperature.

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