Prune Almond Scones Recipes

PRUNE WALNUT SCONES

Steps:

• Heat oven to 425 degrees F. Grease a large baking sheet. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut the shortening in until mixture resembles coarse crumbs.
• Set aside 1/4 cup walnuts. Add remaining walnuts and the prunes to dry ingredients; toss until combined. Add buttermilk and mix lightly with fork until mixture clings together and forms a soft dough.
• Turn dough out onto lightly floured surface and knead gently 5-6 times. Divide dough in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough.
• Place scones 1 inch apart on greased baking sheet. Pierce tops with tines of fork and sprinkle with reserved walnuts. Bake scones for 15-18 minutes or until golden brown. Serve warm.

PRUNE & ALMOND SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter in a food processor and pulse until you can't feel any lumps of butter (or rub in any remaining lumps with your fingers).
• Halve and stone 100g prunes and add them to the pulsed dry flour mixture along with 40g chopped flaked almonds. Add a few drops vanilla extract to the buttermilk before combining with the flour mixture.
• Use a knife to quickly combine everything together to form a dough - stop when it has just combined and don't overmix it.
• Tip the dough onto a floured surface and lightly bring it together with your hands a couple of times. Press out gently until about 4cm thick, then stamp out 6-7cm roundsor cut into squares or triangles (pat the dough into a neat rectangle first to ensure straight edges). Re-shape any trimmings until all the dough is used. Brush the tops with a beaten egg before baking. Spread out on a lightly floured baking sheet and bake for 10-12 mins or until well risen and golden.