the dan & carrie show

Ingredients for 18-21 scones.
3 C. flour
2 C. old-fashioned or quick oats
1 C. sugar
2 t. baking powder
1 t. baking soda
1 t. salt
1/2 t. ground nutmeg
1/2 C. butter, cut into small pieces
1 roll almond paste (see recipe below), chilled
1 (12-oz.) pkg. whole cranberries, washed and drained (or dried, chopped, and soaked in orange juice)
8 ozs. plain yogurt
2 eggs
1 t. almond extract
2 T. melted butter
almonds or big sugar for sprinkling

Preheat oven to 375° F. Grease (or parchment line) 2 cookie sheets.
Combine flour, oats, 1 cup sugar, baking powder, baking soda, salt, nutmeg and butter. Mix with your pastry cutter/mixer until the butter is very small and ingredients are well mixed.
Using the large hole side of a box grater, grate the almond paste directly into the flour and toss. Take care to toss a few times throughout the grating of the almond paste, as the it will clump back together if you wait till the end!
In a food processor, coarsely chop the cranberries and add to the flour mixture. Toss again.
Stir in yogurt, eggs and almond extract until well mixed and the thick batter comes together in a ball.
Pat out to about ¾” thick. Brush with melted butter and sprinkle with remaining 1/4 cup sugar. Cut into wedges using pastry knife and transfer to cookie sheets.
Bake for 18 to 20 minutes until the tops are light brown.

Makes 18-21 scones.

Almond Paste
1 cup ground almonds
½ cup confectioners sugar
2 T unsalted butter, softened
1 extra large egg white, slightly whisked
½ teaspoon almond or vanilla extract (pure of course)
Pulse almonds in food processor briefly. Add sugar, then butter, then egg white and extract. Store tightly sealed in refrigerator or freezer until ready to use. Let come to room temperature again before using.