Panettone Scones
Total Time
45 minutes
Prep Time
25 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(14)
Ingredients
8 scones
- 1/3 cup [65 g] granulated sugar, plus more for sprinkling
- 1 tablespoon orange zest
- 2 ¼ cups [320 g] all-purpose flour, plus more as needed
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup [120 g] Icelandic Skyr or sour cream
- ¼ cup [60 g] heavy cream, plus more for brushing (you can also use ¼ cup [60 g] orange juice instead of the heavy cream for more orange flavor)
- 1 large egg plus 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 12 tablespoons [1 ½ sticks or 170 g] unsalted butter, cold, cut into ½ in [12 mm] pieces
- ½ cup [70 g] dried fruit (cherries, apricots, cranberries, pineapple, or candied orange peels are all good options)
- 8 oz [226 g] almond paste
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Preparation
Chef’s notes
*Rolling the almond flour can be a little tricky, I use a tiny bit of flour to help it not to stick to the surface. It may crack a little as you roll – this is okay! It is going to be folded into the dough, so it doesn’t need to be perfect. You just want a very thin piece to lay over the top of the dough.
*Scones can also be cut into other shapes (squares, circles with a biscuit cutter) instead of making triangles. I find triangles to be the easiest method, and then I don’t have to re-roll the dough.
*I stack two sheet pans when baking the scones to keep the bottoms from browning too quickly.