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Ingredients

Marzipanrecipe 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 

  1. 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

  1.  Freeze the butter: Using the large holes of a box grater, grate the butter. Transfer to a bowl and place in the freezer.
  2. In a medium bowl, whisk together the heavy cream, discard, vanilla and egg yolk.
  3. 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.
  4. 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.
  5. 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 

  1. 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.

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