I do not know how we ever lived in such a small flat because even now we are in a house there isn't room to swing a cat (unintentional rhyme somewhere in there). Not that I'd dare try and swing Evie. That's just suicide - Evie is not the most loving of cats FYI. The main issue is the abundance of half finished wedding crafts taking over my usual blog photo area. My photos would seem more impressive if you saw the way I had to contort myself around cardboard boxes and piles of wedding favors just to get a half decent shot. BUT it's all worth it and in six weeks my wedding project will be replaced by my tidy house project. Always gotta have a project!
I've had a mini scone project for about three months now. I've been trying to elevate the basic scone to the next level and I've hit all kinds of bumps, burns and undercooked scones along the road. I never thought I'd devote this much love and attention to a scone. But I kind of feel like I never need to make a scone again though now because I've found my happy scone place. And all I had to do was brown the butter (obvs!) and crush the mini amaretti biscuits that had been waiting patiently for a purpose since January. A purpose other than shoving six in my mouth at a time.
I also have to point you in the direction of Marks & Spencers' apricot and amaretto jam because it's insanely good. That is completely my own opinion of the bought and paid for with my own money jam. I've been on a largely paleo diet for a couple of months now but when I cheat, I cheat with jam. And scones. Those poor paleo guys were really missing out.
Brown Butter Amaretti Scones
90g unsalted butter
300g self raising flour
50g ground almonds
1 teaspoon baking powder
50g caster sugar
180ml buttermilk, plus extra to brush on top
100g amaretti biscuits, coarsely crushed
- First things first, brown your butter. Melt the butter in a medium sized pan over a medium heat until it starts to foam and turns a caramel colour. Keep whisking as it browns then remove from the heat when the the crackling from the foam starts to slow down.
- Pour into a bowl and freeze until solid.
- Preheat your oven to 180 C / 350 F / Gas Mark 4. Line two baking trays with greaseproof paper and set aside.
- Cut your butter into cubes and chuck into a food processor. Add the flour, ground almonds, baking powder and caster sugar and pulse together until the mixture looks like breadcrumbs with pea sized lumps of butter in it.
- Tip into a large bowl and add the crushed amaretti biscuits. Mix into the flour/butter with your hands to distribute.
- Pour in your buttermilk and stir in using a rounded knife, I like to use a palette knife. When it starts to come together get in there with your hands and bring it together to form a ball.
- Turn the dough out onto a lightly floured work surface and knead a couple of times.
- Flatten the ball of dough out with your hands into a circle and then cut into triangles. If you prefer the more traditional round scone, roll the dough out and use a cutter.
- Place the scones onto the baking trays and brush the tops with a little leftover buttermilk. I crushed a few extra amaretti and sprinkled on top of some of the scones. Bake in the oven for 12 minutes until golden brown.
- I've tried these with dark brown sugar and they also tasted great
- If you don't have a food processor just rub the butter into the dry ingredients until the same consistency is reached.