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Sweet almond scones

By Adrian Richardson

 

Preparation : 20 min Resting : 10 min
Cooking : 30 min Equipment :
Difficulty :
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Serves 4 :
3 cups self raising flour
100 gm butter
pinch salt
2 cups cream
Mixture for the scone filling
1/2 cup Brown Sugar
1/4 cup Flaked Almonds
1/2 cup Currants
1/2 cup Cranberries
1/4 cup Almond meal
Pinch cinnamon
Scones
Flour for dusting
120 g butter melted
1/4 cup Apricot jam, warmed
1Put the butter, pinch of salt & flour into the steel bowl of the Magimix Cook Expert, select program BAKE, BREAD BRIOCHE. Press AUTO .
2Once programs pauses after 1 minute, scrape down the sides of the bowl and press AUTO.
3Add 1 ½ cups cream whilst kneading.
4Leave to rest.
Mixture for the scone filling
1

Mix in the large clear processor bowl for 1 to 2 minutes until combined.

Scones
1

Roll out the dough to about 2cm, thickness.

2

Brush with melted butter.

3

Sprinkle with the mixture.

4

Pour some more butter. Roll the pastry to form a long sausage.

5

Cut into quarters and cut each quarter into 3.

6

Place in a tray lined with baking paper. Bake for 20 to 25 minutes at185°C.

7

Brush with Apricot jam & serve warm.

 

© Video and recipe by Adrian Richardson

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