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.
Amaretto Apple Scones
- 1 cup chopped apples such as gala
- 3 tbsp amaretto
- 2 cups flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter frozen
- 1/2 cup + 1 tbsp heavy cream
- 1 tsp vanilla
- 1/2 cup amaretto
- 2 cups icing sugar
- 1 tbsp butter
- slivered almonds for garnish
for the scones
- Preheat oven to 400 degrees F.
- Chop apples into small chunks and place in a small bowl. Pour amaretto over apples, mix to combined. Set aside and allow apples to soak for at least 30 mins.
- Combine flour, sugar, baking powder and salt in a large bowl. Whisk to combine.
- Grate the frozen butter into the flour mixture. Toss with your hands, then, using a pastry cutter (or two knives), work the mixture until it resembles coarse meal.
- Mix in apples and amaretto.
- In a small bowl, whisk together cream and vanilla. Slowly combine the cream with the flour and apple mixture until it's just barely combined. Work the dough into a ball. You do not want to over mix.
- Transfer to a baking sheet lined with parchment, and press the ball into an 8-inch disk. Cut the disk into 8 equal wedges.
- Bake for 20-25 minutes, or until lightly golden. Allow the scones to cool slightly before you add the glaze.
for the glaze
- In a double-boiler, whisk together amaretto and icing sugar until there are no lumps. Mix occasionally until the glaze is warm.
- Add the butter and mix until it has completely melted.
- Pour glaze over scones. Sprinkle with almonds. Allow scones to sit for a few minutes before serving.
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