lying is bad. and yet, here i am lying. there's actually no marzipan in these supposedly marzipan apricot scones, just almond paste. (what's the difference? marzipan has more sugar than almond paste, so it's harder to control in baking). but there's a distinctly marzipan-y/almond paste-y flavor, so it's sort of relevant?
anyways, these scones. they're lightly sweet, aka you can definitely justify eating these for breakfast, rather than saving them for a tea time snack. (though by all means, do the latter as well!). there's chewy pockets of fruity apricot, and a double whammy of almond from both the chopped almonds and almond paste. the insides are tender, but that super crunchy, crystaline sugar top is what really makes me happy.
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3 years ago: Bon Appetit's Best Banana Bread, Raspberry Custard Cups
4 years ago: Aunty Pin's Banana Nut Bread, Bon Appetit's Cocoa Brownies
These marzipan apricot scones are nutty and fruity and gently sweet, making them perfect for great for a brunch or make-ahead breakfast!
- 2 cups white whole wheat flour
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 7 ounces almond paste cubed
- 1 stick unsalted butter frozen and cubed
- 1 cup chopped dried apricots
- 1 cup chopped toasted almonds
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 egg beaten
- raw sugar for sprinkling
In a large bowl, whisk the dry ingredients. Cut in the almond paste and butter until crumbly. I'd recommend using a pastry cutter because of how much dough there is, but a fork can work in a pinch. Mix in the apricots and almonds.
In a separate bowl, whisk the milk and extract. Add to the dry mixture in three parts. If it seems too dry to come together, you can add more liquid, but do so very sparingly.
Shape into two discs, about 3/4" to 1" thick, on a lined baking sheet. Freeze for 1 hour.
Slice each round into 8 wedges. (You can make smaller scones, but be prepared to bake them for less time). Place on two lined baking sheets. Brush with the egg wash, and sprinkle with raw sugar.
Bake at 375F for 20-25 minutes, or until golden brown. If you feel like the scones aren't golden enough, increase the oven temperature to 400F and bake for 5-10 more minutes.
Adapted slightly from Bright Eyed Baker.