SCONES: This is basically the same scone recipe. Adding raisins soaked in almond liqueur gives it extra flavour.

AMARETTO SCONES:

 

 

 

2 cups all purpose flour

½ cup raisins                                                   

1 tbsp. Amaretto liqueur

1/3 cup each sugar & cold butter, cut into cubes

2 tsp. baking powder + ½ tsp. baking powder

1 egg, slightly beaten

¼ cup each milk & 18% cream

½ cup chopped walnuts                                  

 

egg yolk mixed with extra cream for brushing

                                   

 

 

 

Soak raisins in Amaretto for at least 1 hour. Drain and reserve.

 

Preheat oven to 350 degrees F.  Grease a large baking sheet.  Sift flour and dry ingredients together. Use a pastry cutter to cut butter into flour until mixture resembles coarse meal. If preferred, use a food processor to do this step--as in the "buttermilk scones" recipe. Mix together the egg, milk, cream and the reserved Amaretto, and pour this liquid mixture into flour mixture through the feed tube, with machine running. Process with on/off pulses until mixture is coming together. Add raisins and chopped nuts and buzz once or twice to mix in. .

 

Turn dough out onto floured surface and pad it into ¾ to 1-inch thickness. Cut into rounds with a fluted cookie cutter. Arrange rounds on baking sheet and brush top with egg mixture. Bake 15 minutes, or until puffed and golden.