Almond Scones

Makes 8 scones

Ingredients

2 cups self-rising flour (or 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 plus 1/8 teaspoon salt)
2 tablespoons sugar
One 7 oz tube almond paste
1/4 cup cold unsalted butter
1/2 cup half-and-half (cream and milk)
1 large egg
1/2 teaspoon almond extract
½ cup slivered almonds
Sugar for sprinkling

Directions

Preheat the oven to 375°F. Line a baking with parchment paper.

In a large bowl, whisk together the flour and sugar. With a pastry cutter, cut the almond paste and the butter into the dry ingredients until a few pea-sized lumps remain. Stir in the almonds.

In a separate small bowl, whisk together the heavy cream, egg and almond extract and add to the flour mixture. With a fork gradually stir the dough until the mixture comes together.

Turn the dough out onto a lightly floured surface and very gently pat into an 8-inch round about 1 1/2 inches high. Sprinkle the top of the dough with sugar.

Using a chef’s knife or bench scraper, cut the dough round into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing the scones at least 1 inch apart.

Bake in the top third of the oven for 20-25 minutes or until the tops are golden. Transfer the scones to a wire rack to cool.

Cranberry Sweet Potato Muffins

12-15 muffins

Ingredients

1-1/2 cups all-purpose flour
1/2 cup dark brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1/2 cup milk
1/2 cup cold mashed sweet potatoes (without added butter or milk)
1/4 cup butter, melted
1 cup fresh or frozen cranberries
Chopped pecans
Cinnamon-sugar

Directions

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.

In a small bowl, combine the egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Fold in the cranberries.

Fill greased or paper-lined muffin cups half full. Sprinkle each with 1 tablespoon of chopped pecans and sprinkle with cinnamon-sugar.

Bake at 375°F for 18-22 minutes or until a toothpick inserted in muffins comes out clean.

Cool in the pan 10 minutes before removing to a wire rack. Serve war

Posted by Jovina Coughlin in Healthy Italian Cooking