RECIPE SEARCH
Filter by
Sweet almond scones
By Adrian Richardson
| Preparation : 20 min | Resting : 10 min |
| Cooking : 30 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Programmes
:
|
accessories
:
|
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 |
| 1 | Put the butter, pinch of salt & flour into the steel bowl of the Magimix Cook Expert, select program BAKE, BREAD BRIOCHE. Press AUTO . |
| 2 | Once programs pauses after 1 minute, scrape down the sides of the bowl and press AUTO. |
| 3 | Add 1 ½ cups cream whilst kneading. |
| 4 | Leave 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
User-contributed recipes are not retested by Magimix.
User-contributed recipes are not retested by Magimix.
ADD A COMMENT
Product used