Monday, October 14, 2019

Super Easy Almond Scones - Just mix, scoop and bake!

Love baking scones but hate the hassle of rolling and cutting the dough? Plus cleaning of the flour-dusted area? Sianz...

I asked myself... Is there an easier and fuss-free way of shaping scones? Yes!


Then, I realised that I can bake scones that are like the American drop biscuits. So, I mixed a thick fluffy mixture, scooped-and-drooped it, then baked it into scones!

easy drop almond scones
Ta-dah!
Within minutes, I mixed, scooped and baked these yummy Almond Scones!

Hi, I'm back to blogging and sharing new recipes.

I had to take a break for the past two weeks because I wanted to bake less and spend more time with my family during the recent Spring holidays. Plus, I was feeling nervous because of my 8th marathon and decided to pack less tasks into my daily schedule.

I'm happy now that I have completed my 8th marathon at 3:57:26. Better than my last run but I can feel that I'm no longer as fit as a fiddle.


Happy that I have completed my 8th marathon at 3:57:26.

Now back to baking...

Despite that I had been spending less time baking, I have managed to try-and-test several easy recipes and this Drop-and-bake Almond Scones recipe is one of them.

It's good and so I shall share it!

easy drop almond scones
Can't wait to try these freshly baked almond scones...
easy drop almond scones
I love its buttery sugary crisp top and its light slightly spongy inside. 

Unlike the scones at here, here, here, here and here that I have baked with cream (with 35% fat) and higher butter content, these almond scones are the lighter version with less moisture. Thus, I like to serve and enjoy it with berries, butter or whipped cream, with or without jam.

Here's a video showing how easy is to bake these scones. No rolling and cutting required! Best of all, no mess!


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Here's the recipe.

Makes twelve medium 7cm round scones
150g (1/2 cup) almond meal
150g (1 cup) self raising flour, plus slightly extra for shaping the scones
1/2 tsp baking soda
1/4 tsp salt
60g (1/4 cup) unsalted butter, cold, cut in chunks
20g (2 tbsp) demerara sugar or any coarse sugar, plus 2-3 tbsp extra to sprinkle
finely grated zest from 1 lemon or orange, optional
120ml (1/2 cup) buttermilk, plus more to brush
2 large egg yolks
1 tsp vanilla paste or extract

Tips:
1. Please DO NOT replace self-raising flour with plain flour (or all purpose flour) plus baking powder so that the scones can rise optimally with no metallic aftertaste.
2. Please DO NOT replace buttermilk with milk plus vinegar or yogurt because buttermilk has the best velvety texture that is not too thick or thin.
3. Do not bake more than twelve scones with this amount of ingredients because smaller scones with large surface areas tend to be drier than the bigger ones.

Preheat the oven to 170°C / 325°F.

Line baking trays with baking paper.

Spread almond meal thinly as a layer on a baking tray lined with baking paper and bake it at 170°C fan forced for 7 mins until it releases nice nutty fragrance and looks slightly golden. Set aside to cool for at least 30 mins or until room temperature.

Increase oven heating to 220°C / 430°F and let it preheat while mixing and shaping the scones.

Use a coarse sieve to sift flour, baking soda and salt, then almond meal into a large mixing bowl. Discard any large particles that are trapped in the sieve.

Using your fingertips, break and rub butter into flour mixture until mixture resembles coarse breadcrumbs and the butter is evenly incorporated. Using a blunt knife, stir in sugar and lemon zest into the flour mixture.

Combine buttermilk, egg yolks and vanilla.

Make a well in the center and pour in the buttermilk mixture. Fold everything together just to incorporate; do not over-mix.

Divide mixture into 10-12 equal portions and use a large round scoop to drop the mixture onto the prepared trays. Flatten slightly and sprinkle each scone with about 1 tsp demerara sugar.

Bake scones at 220°C / 430°F for 12-15 mins, or until the top of the scones are golden brown and the scones are cooked thoroughly. Depending on the sizes of the scones, please note the baking duration can vary slightly.

Transfer the scones onto a wire rack and allow them to cool slightly or completely.

Enjoy them with fruits, jam and butter or whipped cream.

Store scones in zip-lock bags and in a freezer for up to 2 weeks. To reheat, arrange the frozen scones (no thawing required) on a lined baking tray and bake them in a preheat oven at 180°C for about 10 mins or until the scones are biscuity and warm again.

Happy Baking
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2 comments:

  1. I finally came around to baking scones and realised it was not as difficult as I thought they would be, will definitely try this one :)

    ReplyDelete
  2. That's definitely a must do...
    Loved it!
    Kiss,
    Rita

    ReplyDelete