Position a rack in the center of the oven and preheat to 400°F.
Line a baking sheet with parchment paper.
In a large mixing bowl, stir the flour, sugar, baking powder, and salt together until combined.
Add the cream and the almond extract and stir with a rubber spatula or spoon until the dough just comes together.
Turn the dough out onto a lightly floured surface and gently knead a few times. Divide the dough into two pieces and shape each piece into a large disk, about 6-inches around and 1-inch thick.
Place the two disks of dough on the parchment-lined baking sheet. Using a sharp knife, cut the disks into quarters, leaving the slices of the disk in place. Bake until light golden brown, about 25 minutes. Let cool on the baking sheet completely before glazing.
In a small bowl, whisk the powdered sugar, milk, and lemon extract together
until completely smooth. Use immediately, or cover tightly and refrigerate until ready to use.
Let chilled glaze warm up to room temperature and stir before using.
Liberally brush the glaze over the tops of the scones and let stand for about 20 minutes to set before serving.
To make Citrus Scones: substitute Nielsen-Massey Organic Pure Orange Extract for the Organic Pure Almond Extract in the scone dough.
Recipe from Craftsy class: Vanilla & Beyond: Baking with Flavors First with Jenny McCoy
Position a rack in the center of the oven and preheat to 205°C.
Line a baking sheet with parchment paper.
In a large mixing bowl, stir the flour, sugar, baking powder, and salt together until combined.
Add the cream and the almond extract and stir with a rubber spatula or spoon until the dough just comes together.
Turn the dough out onto a lightly floured surface and gently knead a few times. Divide the dough into two pieces and shape each piece into a large disk, about 15 cm around and 2.5 cm thick.
Place the two disks of dough on the parchment-lined baking sheet. Using a sharp knife, cut the disks into quarters, leaving the slices of the disk in place. Bake until light golden brown, about 25 minutes. Let cool on the baking sheet completely before glazing.
In a small bowl, whisk the powdered sugar, milk, and lemon extract together
until completely smooth. Use immediately, or cover tightly and refrigerate until ready to use.
Let chilled glaze warm up to room temperature and stir before using.
Liberally brush the glaze over the tops of the scones and let stand for about 20 minutes to set before serving.
To make Citrus Scones: substitute Nielsen-Massey Organic Pure Orange Extract for the Organic Pure Almond Extract in the scone dough.
Recipe from Craftsy class: Vanilla & Beyond: Baking with Flavors First with Jenny McCoy
Madagascar Bourbon Pure Vanilla Bean Paste
Organic Pure Lemon Extract
Organic Pure Almond Extract
