These buttery scones are laced with apples that are soaked in amaretto. Then, they are dressed with a sweet amaretto glaze and almonds.
The only good thing about autumn is that apples are in season. Maybe if you live somewhere hot, the cooler weather is welcomed, but ’round here, it just means snow is on its way. I could do without cold and snow and lack of daylight.
But apples? I love me some apples. And even more than apples, I love me some amaretto. If you ask me, apples and amaretto make a fantabulous couple. Now, the only possible way to take apples and amaretto over the top, would be to add them to pastry. And since I wanted to be able to indulge in this trifecta at breakfast, I figured scones was the best possible choice.
That’s right, amaretto in the AM. Don’t judge.
For a nice, flaky pastry, you should use frozen butter. I learned this little trick from Chef Michael Smith years ago and I swear by it. Butter grates easily when frozen, and be sure to keep the butter cold as you work the dough. Cold butter will release steam as it bakes, leaving little air pockets in the pastry, which creates the best flaky texture ever.
And finally, I added a tantalizing glaze made with amaretto, then sprinkled them with slivered almonds. Complete perfection. All that amaretto is sure to keep you warm during these crappy, cold months.