Almond Apricot Ginger Scones

Ingredients

  1. 1/2 cup chopped apricots
  2. 1 tablespoon almond liqueur
  3. 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
  4. 3 cups all-purpose flour
  5. 1/2 cup sugar
  6. 1 stick (8 tablespoons) unsalted butter, chilled, cut into small pieces
  7. 1 tablespoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1/2 cup minced crystallized ginger
  11. 1 cup sour cream
  12. 2 large eggs, divided
  13. 1 1/2 tablespoons granulated sugar (large crystal sugar makes a show stopping finish)
Almond Paste adds a moist richness to these delightful scones. It also provides a delicate flavor base for sweet apricots and spicy crystallized ginger.

Time

25 minutes to assemble
20-22 minutes to bake
Total time: 45-47

Yield

17-18 Scones

Directions

  1. Preheat oven to 375°F. Line two cookie sheets with parchment paper.
  2. Add apricots and liqueur to small bowl. Combine and set aside.
  3. Add Almond Paste (grated using large hole side of a box grater), flour, sugar, butter, baking powder, baking soda and salt to a food processor fitted with metal blade. Process until texture of small crumbs. (This step can be done with a pastry blender.) Add crystallized ginger and reserved apricots. Pulse until mixed into flour.
  4. Add sour cream and 1 egg to a large bowl. Beat until combined. Add flour mixture and mix with spoon until dough comes together.
  5. Turn dough out onto a lightly floured counter. Knead one or two turns until dough is firm enough to roll out, but still delicate. With a lightly floured rolling pin, roll out to about 1/2-3/4 inch thickness.
  6. Dip cookie cutter in flour and cut scones. Place scones on cookie sheets. Gather remaining dough and roll out again. Repeat until all dough is used. *
  7. Beat remaining egg with 1 tablespoon water and brush scone tops with egg wash. Sprinkle with sugar and bake 20-22 minutes. Or until scones are firm to touch and light golden. Cool on wire rack.
     
    *At this point scones can be refrigerated and baked the next day for easy entertaining. Continue with direction 7 and enjoy!

Odense Marzipan

Nutrition Facts
SERVING SIZE: 2 tbsp (39g)
SERVINGS: 5


Amount Per Serving
Calories: 170
Calories from Fat: 54


 %Daily Value*
Total Fat: 6g8%
   Saturated Fat .4g2%
   Trans Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrates 27g10%
Dietary Fiber 1g4%
Sugars 21g
Protein 2g
Vitamin A0%
Vitamin C0%
Calcium3%
Iron4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NON GMO | GLUTEN FREE
MSG FREE | TRANS FAT FREE

Ingredients: sugar, almonds (28%), glucose syrup (From wheat), water.
Allergens: contains tree nuts (almonds), wheat* *Odense Marzipan contains less than 20 parts of gluten per million (ppm). Pursuant to FDA regulations, products containing less than 20 ppm of gluten are gluten free.

AFTER OPENING:
Wrap tightly in plastic and then seal in plastic bag. Refrigerate up to two weeks or freeze up to three months.

PRODUCT OF DENMARK
121817

Odense Almond Paste

Nutrition Facts
SERVING SIZE: 2 tbsp (39g)
SERVINGS: 5


Amount Per Serving
Calories: 180
Calories from Fat: 81


 %Daily Value*
Total Fat: 9g12%
   Saturated Fat 1g5%
   Trans Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrates 21g8%
Dietary Fiber 2g7%
Sugars 16g
Protein 4g
Vitamin A0%
Vitamin C0%
Calcium4%
Iron5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NON GMO | GLUTEN FREE
MSG FREE | TRANS FAT FREE

Ingredients: almonds (45%), sugar, glucose syrup (From wheat), water.
Allergens: contains tree nuts (almonds), wheat* *Odense Almond Paste contains less than 20 parts of gluten per million (ppm). Pursuant to FDA regulations, products containing less than 20 ppm of gluten are gluten free.

AFTER OPENING:
Wrap tightly in plastic and then seal in plastic bag. Refrigerate up to two weeks or freeze up to three months.

PRODUCT OF DENMARK
121817