These humble looking scones are a beauty to eat; buttery layers of flaky pastry, fudgy layers of marzipan, thin, crisp almonds slices, and creamy milk chocolate explode your mouth...
Ingredients
8 tablespoons unsalted butter (from 2 sticks), frozen whole
7 oz marzipan
7 oz milk chocolate, chopped
1 cup Almond slices, toasted
½ cup whole milk
½ cup sour cream
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
½ cup sugar (3 1/2 ounces)
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon table salt 2 tablespoon butter, melted
2 tablespoons Raw Sugar, for sprinkling
*You will need two sticks, but will only grate half of each stick.
Instrusctions
Place oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside.
Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, and salt in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
Roll marzipan in a 12x12 inch square in between 2 sheets of parchment paper. Set aside
Transfer dough to floured work surface and roll into approximate 12-inch square again. Top with sheet of mazipan.
Sprinkle chocolate and almonds evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to silicone mat or parchment-lined baking sheet.
Brush tops with melted butter and sprinkle with raw sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving. Enjoy!
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