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Prep 20min
Total50min
Ingredients11
Servings12
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Ingredients
2
cups all-purpose flour
1/4
cup sugar
2
teaspoons baking powder
1/4
teaspoon salt
6
tablespoons butter
1/3
cup almond paste, cut into small pieces
1/2
cup milk
1/4
teaspoon almond extract
1
egg, beaten
Sliced almonds, if desired
Coarse sugar, if desired
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Steps
1
Heat oven to 400°F. Lightly spray cookie sheet with cooking spray. In large bowl, combine flour, sugar, baking powder and salt; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in almond paste, separating pieces to coat each with flour mixture.
2
In small bowl, combine milk, almond extract and egg; blend well. Add to flour mixture. Stir just until dry ingredients are moistened.
3
On floured surface, gently knead dough about 6 times. Divide dough in half; shape each into ball. Pat each ball into 5-inch round with center higher than edges. Brush with milk; sprinkle with almonds and sugar. Cut each round into 6 wedges. Place wedges 1 inch apart on sprayed cookie sheet.
4
Bake at 400°F. for 13 to 15 minutes or until light golden brown. Cool 10 minutes before serving.
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Arrange the scone wedges on a baking sheet, cover them loosely with plastic wrap and refrigerate them for up to an hour before baking.
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