Prune Almond Scones Recipes

Steps:

• Heat oven to 425 degrees F. Grease a large baking sheet. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut the shortening in until mixture resembles coarse crumbs.
• Set aside 1/4 cup walnuts. Add remaining walnuts and the prunes to dry ingredients; toss until combined. Add buttermilk and mix lightly with fork until mixture clings together and forms a soft dough.
• Turn dough out onto lightly floured surface and knead gently 5-6 times. Divide dough in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough.
• Place scones 1 inch apart on greased baking sheet. Pierce tops with tines of fork and sprinkle with reserved walnuts. Bake scones for 15-18 minutes or until golden brown. Serve warm.

Steps:

• Pre-heat the oven to 180 fan and line a tray with baking paper.
• Add the flour, almonds, salt and butter into a bowl and rub until it resembles breadcrumbs.
• Mix in the sugar. Pour in almost all the milk and all the almond extract until you have a dough.
• Turn the dough out onto a lightly floured work surface and cut into 12 using a cookie cutter.
• Put the scones on the tray and glaze with left over milk and cook for 10-15 minutes.
• Serve with a cup of tea!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. Stir in the chopped apples.
• Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth. Stir the egg mixture into the flour mixture just until blended. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick. Cut dough into 8 wedges, and place on prepared baking sheet.
• To make the scone topping, whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg mixture. Sprinkle each scone with cinnamon sugar and almonds.
• Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven and cool on a wire rack. Serve warm or at room temperature.