27 Nov Linzer Tart Scones
Heat oven to 400ºF
Line baking sheet with parchment paper.
In large bowl, combine flours, fructevia, baking powder, salt, cinnamon and zest; mix well.
Using fork or pastry blender, cut in butter until mixture resembles coarse crumbs.
In small bowl, combine half-and-half and egg; blend well.
Add to flour mixture.
Stir just until dry ingredients are moistened.
Turn dough out onto well-floured surface and knead lightly 4 times.
Pat or roll dough into 8” circle on prepared baking sheet.
Sprinkle edge with almonds.
Cut into 8 wedges; do not separate.
Make an indentation in each scone with tip of your index finger and fill with ¼ teaspoon of jam.
Bake 18-20 minutes or until edges are golden
Cut through scones. Serve warm.
Ingredients
Directions
Heat oven to 400ºF
Line baking sheet with parchment paper.
In large bowl, combine flours, fructevia, baking powder, salt, cinnamon and zest; mix well.
Using fork or pastry blender, cut in butter until mixture resembles coarse crumbs.
In small bowl, combine half-and-half and egg; blend well.
Add to flour mixture.
Stir just until dry ingredients are moistened.
Turn dough out onto well-floured surface and knead lightly 4 times.
Pat or roll dough into 8” circle on prepared baking sheet.
Sprinkle edge with almonds.
Cut into 8 wedges; do not separate.
Make an indentation in each scone with tip of your index finger and fill with ¼ teaspoon of jam.
Bake 18-20 minutes or until edges are golden
Cut through scones. Serve warm.
