Comments on: Panettone Scones

By: Sarah Kieffer

Sarah Kieffer — Tue, 06 Feb 2024 22:57:24 +0000

In reply to Amy N.. Hi Amy - I haven't tried that, but I think it would work! Let me know if you do try it.

By: Sarah Kieffer

Sarah Kieffer — Wed, 24 Jan 2024 18:25:37 +0000

In reply to Amy. Great tip, thank you!

By: Amy

Amy — Wed, 24 Jan 2024 17:45:05 +0000

In reply to Pj.

Love these! A little quick tip- roll the almond paste between sheets of parchment and it’s easy peasy with no flour needed and no sticking.

By: Amy N.

Amy N. — Sun, 07 Jan 2024 18:39:06 +0000

I’m wondering if you could toss grated marzipan into the dry ingredients instead of rolling it out and folding it in, just for the sake of ease. I love the flavor and the look, but to make mini scones, the layer of marzipan can become a bit unyielding in rolling and cutting. Fantastic recipe!

By: Andrea

Andrea — Wed, 03 Jan 2024 16:42:10 +0000

We loved these so much! Delectable, my son says! I used plain full-fat Greek yogurt and candied orange peel and craisins for the fruit. The almond paste is lovely.

By: Sarah Kieffer

Sarah Kieffer — Tue, 31 Jan 2023 23:44:49 +0000

In reply to Pj. Hello! Pastry flour has a significantly lower protein level compared to all-purpose, so it is not recommended for this recipe.

By: Pj

Pj — Tue, 31 Jan 2023 23:29:51 +0000

I love this recipe and Will always use almond paste in my scones! I have pastry flour I want to use up..can I substitute it equally for regular flour?

By: Sarah Kieffer

Sarah Kieffer — Fri, 06 Jan 2023 17:15:38 +0000

In reply to Marty. I'm glad you like them!

By: Marty

Marty — Fri, 06 Jan 2023 16:54:08 +0000

In reply to Sarah Kieffer.

Thanks! They taste amazing. I may try an additional freeze time before baking with my next batch, to see if the “melting” diminishes, but I’ll definitely make these again. (I used golden raisins, candied ginger, candied orange and lemon peels.)

By: Sarah Kieffer

Sarah Kieffer — Fri, 06 Jan 2023 15:36:24 +0000

In reply to Marty Castillo. Throughout my recipes posted on this website, my standard for 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement. Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast.