As promised, I have another recipe with almond for ya. Marzipan almond scones for breakfast anyone? This one is kind of really good, actually it is really good. And it would make a perfect Christmas morning breakfast. Or just make it for NOW! Ryan claims this one is his favorite scones now and I second that.
I actually used store bought almond paste for this recipe, not that it’s difficult to make a homemade batch. If you want to go all the way homemade, check out this Apple Tart with Almond Paste Filling or this Marzipan Filled Rugelach for the almond paste recipe. I just happened to have a box in my pantry, which has been sadly ignored since I started making homemade almond paste. So I gave it a chance with these scones.
You may have noticed that I’ve been using the term marzipan and almond paste pretty loosely and interchangeably. This is because they are very closely related, can be made with the same ingredients. The major difference is in the sugar quantity. Marzipan tends to have a lot more sugar and perhaps finer almond meal for a smoother texture, but it is like a fraternal twin of almond paste. In some parts of the world, almond paste and marzipan are one and the same. The usages for almond paste and marzipan may be somewhat different but they are just a mixture of sugary almonds that make everything taste so much better!
You can choose to increase the amount of sugar added to your homemade almond paste if you prefer it sweeter, especially if you’re using it as a filling for something not so sweet. These scones are the perfect candidates for example. 🙂
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 stick unsalted butter – cold & cubed
- 1 large egg
- 1 teaspoon almond extract
- Buttermilk to fill 1 cup including the egg
- 1 package of almond paste (7 oz) – chopped
- Sliced or chopped almond for topping
- Extra all-purpose flour for rolling
- Preheat the oven to 400°F.
- Chop up the marzipan into small chips, store in a bowl and set aside.
- Add flour, sugar, salt, baking soda and baking powder into a medium bowl and mix to combine or you can sift everything together.
- Add the cubed butter to the flour mixture, cut with a pastry blender or fork until the mixture resembles coarse meal.
- Crack the egg into a measuring cup, add buttermilk to get 1 cup of liquid, add almond extract. Whisk to combine.
- Reserve 1 tablespoon of the egg mixture to brush the top of the scones later.
- Make a well in the middle of the flour mixture and pour in the rest of the liquid mixture. Fold with a spatula or wooden spoon until a wet dough forms.
- Turn the dough out onto a well-floured board, flour top of dough and your hands, and pat the dough out about 1/2” thick. Fold the dough over itself and pat it out again, do this about 4 times.
- Using a rolling pin, roll the dough out into a rectangle about 1/4” thick and 14” long, spread the chopped marzipan evenly over the dough.
- Roll the dough into a log starting at the long edge, then pat it down to about 1” thick.
- Cut the rectangular log into 4 smaller rectangles, then cut each rectangle diagonally to make 8 triangles.
- Place the scones on a parchment paper line baking sheet, brush the top with the reserved egg/buttermilk mixture, and sprinkle with sliced or chopped almonds.
- Bake for 20 – 25 minutes until golden brown.