Valentine’s Day Recipe: Almond Scones with Grand Marnier Glaze
Makes 14 scones
- 2 1/3 cups
(300g) unbleached all purpose flour
- 1/4 cup
(56g) dark brown sugar
- 2 teaspoons
- 1/2 teaspoon
- 1/4 teaspoon
- 1/2 cup
(120g) virgin coconut oil
- 3/4 cup
(170g) nonfat plain Greek yogurt
- 1/2 cup
(60g) unsalted dry toasted sliced almonds
For the Grand Marnier Glaze:
- 2 tablespoons
(30ml) Grand Marnier liqueur
Zest of 1 small navel orange, microplaned
- 1 cup
(120g) confectioner's sugar
- 1 teaspoon
(5ml) orange juice
Make the Grand Marnier Glaze:
In a small mixing bowl, pour the Grand Marnier over the orange zest. Let sit for at least 15 minutes to draw the oils out of the orange zest. Add the confectioner's sugar and orange juice. Stir until fully combined, cover and set aside.
Measure the flour, brown sugar, baking powder, baking soda, and salt into a medium mixing bowl. Add the coconut oil to the dry ingredients, using a pastry cutter to incorporate the coconut oil into the flour. There should still be a few pea-sized pieces of coconut oil throughout. Make a well in the center of the bowl, and set aside.
In a small mixing bowl, use a whisk to combine the yogurt, egg, and sliced almonds, whisking until egg is fully incorporated into the yogurt. Pour the yogurt mixture into the well in the bowl of dry ingredients. Use a wooden spoon or dough whisk to combine just until all of the flour is absorbed and the dough begins to come away from the sides of the bowl.
Roll the dough out into a 1/2-inch thick rectangle. Wrap with plastic wrap and refrigerate for at least 1 hour. Line a baking sheet with parchment paper and heat the oven to 350°F.
Remove dough from refrigerator, then use a heart-shaped cookie cutter to cut out the scones. Place them 1 inch apart on the lined baking sheet, being careful not to touch the cut sides of the scones as you move them.
Bake scones for 18 minutes, or until lightly browned. Transfer directly to cooling racks and dip in Grand Marnier glaze while still warm.