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Servings: Makes 9 scones
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup shredded coconut
1/3 cup almond paste (about 3 ½ ounces), well chilled
¼ cup unsalted butter, chilled
1/3 cup milk
1 large egg
½ teaspoon vanilla extract
¼ teaspoon almond extract
1½ tablespoons seedless raspberry preserves
1 egg yolk, mixed with ½ teaspoon water for glaze
3 tablespoons slivered almonds
Preheat oven to 375°F. Lightly butter a baking sheet.
In a large bowl, stir together the flour, sugar, baking powder and salt. Place the coconut in a food processor fitted with a steel blade. Process for 30 seconds, or until the coconut is finely chopped. Stir the coconut into the flour mixture. Cut the almond paste and butter into ½-inch pieces and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the almond paste and butter until mixture resembles coarse crumbs. In a small bowl, mix together the milk, egg, vanilla and almond extracts. Add the milk mixture to the flour mixture and stir to combine.
Pat the dough into a 3/8-inch thickness on a lightly floured cutting board. Using a floured 2½-inch round biscuit cutter. Cut out rounds from the dough. Gather the scraps together and repeat until all the dough is used and there are 18 rounds. Place nine of the rounds on the prepared baking sheet, leaving about three inches between scones. Mound ½ teaspoon raspberry preserves in the center of each round. Top each round with one of the remaining circles of dough. Press the edges together to seal well. Brush the top and sides with the egg mixture and top each with one teaspoon almonds. Press the nuts lightly into the dough. Bake for 17 to 22 minutes or until the tops are lightly browned and the bottoms are browned.
Remove the baking sheet to a wire rack and cool for five minutes. Using a spatula, remove the scones to a wire rack to cool. Serve warm, or cool completely and store in an airtight container.
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