Ingredients
Marzipan – recipe from Simple Bakes by Aran Goyoaga
1 1/2 cups (180g) powdered sugar
1 1/2 cups (150g) almond flour
1 large egg white
2 teaspoons almond extract
1/4 tsp salt
Sourdough Scones
10 tbsp (140 g) butter, cold
1/2 cup (125g) heavy cream , plus more for brushing
1 cup (220g) sourdough discard, cold from the fridge
1 tsp vanilla extract or paste
1 egg yolk, cold from the fridge
2 cups + 2 tbsp (260g) flour
1/4 cup (50g) granulated sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup (180g) marzipan
3 tbsp (30g) crystallized ginger
3 tbsp (30g) candied orange peel
Vanilla Bean Glaze
1 cup powdered sugar, sifted
Seeds from 1/2 vanilla bean
3-4 tbsp heavy cream
Optional – 1 tsp brandy or rum
Instructions
For the Marzipan
- Combine all the ingredients in a food processor and pulse for a few seconds until it forms a smooth dough. Shape into a log that is 2 inches in diameter, tightly wrap and refrigerate. The almond paste will keep in the fridge for up to 1 month, it hardens when chilled. Make sure it is tightly wrapped at all times so it doesn’t dry out.
For the Scones
- Freeze the butter: Using the large holes of a box grater, grate the butter. Transfer to a bowl and place in the freezer.
- In a medium bowl, whisk together the heavy cream, discard, vanilla and egg yolk.
- In a large bowl, combine the flour, sugar, baking powder, salt. Using a fork, toss the grated butter to coat. Then stir in the sourdough mixture until just combined. Add the marzipan, candied ginger and orange peel. Knead the dough a few times to bring it together.
- Dump the dough onto a clean work surface and use your hands to press and shape the dough into an 8″disc shape. Cut into 8 wedges. Place on the sheet pan and freeze until firm, about 30 minutes or up to 8 hours. To long-ferment: Store the covered scones in the fridge for up to 24 hours.
- Preheat the oven to 375. Brush the tops of the scones with cream (if you are not making the glaze sprinkle with a little sugar). Bake for 22-25 minutes, or until golden and cooked though. Let cool a few minutes before glazing
For the Glaze
- Sift the sugar into a large bowl and add the seeds from the vanilla bean. Add 3 tablespoons of the infused cream whisk to combine. If the glaze is too thick add more cream/milk tsp at a time until desired consistency. Drizzle over the warm scones and enjoy.