Almond Anise Biscotti Scones

Warm your winter days talking for hours with friends over these crisp scones with real almonds, the subtle minty taste and aroma of anise, and the summery tang of orange.

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Keyword: January, Winter

Prep Time: 20

Cook Time: 18

Total Time: 40

Servings: servings

Calories: 204kcal

Author: Pah

Cost: $5.06 for 8

Equipment

Ingredients

Wet Ingredients

½ cup Whole milk*
1 ¼ tsp Almond extract
1 egg, large

Dry Ingredients

1 ½ cups All purpose flour
¼ cup Granulated sugar**
2 ¾ tsps Baking powder
¼ tsp Baking soda
⅜ tsp fine sea salt 1/4 + 1/8 tsps
2 tsp Dried orange zest zest of 1 orange if fresh.
4 tbsps butter***
⅓ cup sliced almonds added just before forming.

Glaze Ingredients

½ cup Powdered sugar
½ tsp Anise extract or 1 tbsp of Anisette or Sambuca
2 tbsp Whole milk plus more to consistency.
1 tsp dried orange zest sprinkled on top of glaze.

Instructions

Wet Ingredients

Combine the milk, egg, and anise extract.
Blend the wet ingredients with a milk frother or blender.
Transfer to a squeeze bottle and place in your refrigerator.

Dry Ingredients

Mix the flour, granulated sugar, baking powder, baking soda, salt, and dried or fresh orange zest in a large mixing bowl.
Slice the butter into chunks and mix with the dry ingredients.
Cut the butter into the dry ingredients with a butter cutter until the butter is the size of peas.
Put the bowl with the dry ingredients in your freezer for 15 minutes.
Preheat your oven to 400°.
Line your baking sheet with parchment paper.

Combine the Wet and Dry Ingredients

Using the "tine method" (see video in step by step instructions above), combine the wet ingredients into the dry ingredients until the ingredients are wet but still pea sized.
Add the sliced almonds and thoroughly mix.

Form the Scones

Gently flip and press the ingredients in the bowl until they form one log.
Fold the log in half and move it to a silicone mat.
Using the guide of the measured circles on a silicone mat or a 7" ring, form the dough into a 7" circle by gently pressing from the center of the dough to the edges.
If using a 7" ring, swirl the ring around the dough a few times to firm the edges. If forming by hand, press the edges of the dough lightly with the flat side of a long knife to firm the edges.
Use a long serrated knife to make four equal cuts through the center of the dough to divide the dough into eight scones.
Slide the flat edge of the long knife under each scone and move it to the parchment paper on the baking sheet, leaving about 1" between each scone.

Bake the Scones

Place your baking sheet on a middle rack in your oven at 400° and bake for 8 minutes.
After 8 minutes, turn the baking sheet around and bake for another 7 minutes.
If topping with a glaze, mix the powdered sugar, milk, fresh orange zest, and anise extract in a medium bowl during the final bake until smooth and somewhat thin. Adjust the amount of milk to your desired consistency.
After 7 minutes make sure the centers of the scones feel firm, not liquidy. If not, bake for another 1 or 2 minutes.
Remove the baking sheet from the oven and move the scones to a cooling rack with the flat edge of a long knife or a spatula.

Glaze the Scones

With a spoon (thicker glaze) or silicone brush (thinner glaze), spread or dab the glaze on the top of each scone. If the scones are still warm, don't spread the glaze to the edges as the glaze will drip.
Sprinkle dried orange zest over each scone immediately after it is glazed.

Storage

Cover any scones that will not be eaten right away. They will last about 5 days without refrigeration, about 10 days in your refrigerator, and about 3 months in your freezer.
Let the scones cool completely before covering them with plastic wrap,
To thaw frozen scones, let them come to room temperature (about 30 minutes) or microwave for 10 seconds.

Notes

*You can substitute 2%, Almond, Coconut, or Soy Milk for Whole Milk.

**For a restricted sugar diet, you can put as little as 1 Tbsp of sugar.

***You can use as much as 6 or as little as 2 Tbsps of butter

Nutrition