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Almond Scones with Tangerine Curd

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Chef: Quinn Emmett

Serves: 12

Preheat: 425

This is a W&M classic, great around the holidays and tasty to beat. The curd lasts for at least a week refrigerated, a tasty breakfast treat.

Ingredients:

1 whole egg
1/3 cup sugar
1 pinch kosher salt
1 whole zest of one tangerine
3/4 cup fresh tangerine juice
6 tbsp cold unsalted butter
2 1/2 cup unbleached all-purpose flour
1/2 cup blanched almonds, finely ground
1/4 cup sliced almonds
2 tbsp sugar
1 tbsp baking powder
3/4 tsp fine sea salt
6 tbsp cold unsalted butter
2 whole eggs, beaten
1/2 cup heavy cream
1/4 tsp almond extract
1 whole egg yolk
1 tbsp half and half

To make the tangerine curd, in a saucepan over medium-low heat, bring 1 inch of water to a low simmer.
In a stainless-steel bowl, combine the whole egg, egg yolks, sugar and kosher salt and whisk to combine.
Whisk in the tangerine zest and juice.
Place the bowl over the pan of simmering water and whisk until the eggs are warm and begin to thicken, about 3 minutes.
Whisk in the butter 1 Tbs.
at a time and continue whisking constantly until the mixture is thick enough to form a thick, nondissolving ribbon on the surface when dropped from the whisk, at least 10 minutes total.
Remove from the heat and strain the curd through a fine-mesh sieve into a bowl.
Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool.
Refrigerate for at least 2 hours or up to 1 week.
Line a baking sheet with parchment paper.
To make the scones, in a large bowl, combine the flour, ground almonds, sugar, baking powder and sea salt and whisk until well blended.
Cut the butter into small pieces and add to the flour mixture.
Using a pastry cutter or 2 table knives, cut in the butter until the mixture resembles coarse meal.
In another bowl, whisk together the eggs, cream and almond extract.
Stir into the flour mixture just until evenly moistened.
Turn the dough out on a floured board, form it into a ball and knead a few times just until smooth.
Pat into a disk about 1 inch thick and cut into 12 equal wedges.
Transfer the wedges to the prepared pan, spacing them 2 inches apart.
Brush the tops lightly with the yolk mixture.
Sprinkle each wedge with about 1 tsp.
of the sliced almonds.
Bake until the scones are golden brown on the bottoms and lightly golden on the tops, about 15 minutes.
Transfer to a wire rack and let cool for a few minutes.
Serve warm, with the tangerine curd.