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Almond Cranberry Scones

Tricia, Saving Room for Dessert
  • 40 minutes
  • Serves 16 to 18

INGREDIENTS

3 1/2 cups

unbleached all-purpose flour

1/2 cup

granulated sugar

1/2 tsp

salt

1 tbsp

baking powder

1/2 tsp

baking soda

4 oz

unsalted butter, cold, cut into small pieces (1 stick)

7 oz

almond paste, frozen (I used Odense Almond Paste) grated using the large-hole side of a box grater

1 cup

buttermilk

1 tsp

almond extract (I used Nielsen Massey Almond Extract)

1/2

heaping cup fresh cranberries, whole small or cut larger cranberries in half

1

egg

1

egg mixed with 1 teaspoon cold water

Coarse sugar for topping

Sliced almonds for topping