St. Patrick's Day Shamrock Scones - Recipe

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ST. PATRICK'S DAY SHAMROCK
SCONES

1 3/4 cups all-purpose flour
3 tbsp. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup chilled unsalted butter
1/2 cup dried currants
1/3 cup chopped toasted almonds*
1 tbsp. grated orange peel
1 egg, beaten with 1/2 tsp. almond extract
4 to 6 tbsp. half-and-half

In a medium mixing bowl, stir together flour, sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in remaining ingredients except half-and-half. Add just enough half-and-half to make a soft dough that sticks together.

Preheat oven to 400°F (200°C).

Line a baking sheet with parchment or baker's silicone mat (like Silpat).

Turn dough out onto a lightly floured surface and knead 10 times. Divide into 36 equal balls.

Arrange balls on baking sheet in clusters of three. Leave 4-inches between each cluster. Flatten clusters to resemble shamrocks.

Bake until golden brown, 8 to 12 minutes. Remove from baking sheet.

NOTE: Toast almonds in a 375°F (190°C) oven for 5 to 10 minutes, stirring 3 times while baking.

Makes 12 scones.

Nutrition (per serving or 1 scone): 155 calories, 5.8g total fat, 2.3g saturated fat, less than 1g polyunsaturated fat, 115.8mg potassium, 22.9g carbohydrates, 7.5g sugar, 1.4g fiber, 3.7g protein, 26.3mg cholesterol, 159.2mg sodium, 83.5mg calcium, 123.7IU Vitamin A, 1mg Vitamin C, 1.5IU Vitamin D, 1.4mg iron.

Submitted by: Belle

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