The inspiration for these scones are the deceptively simple and downright delicious pignoli cookie - made from little more than almond paste and pine nuts. No sugar necessary, since the almond paste is already quite sweet. It's best to whip these up in the food processor to break up the thick almond paste. A scone pan yields neat, uniform results, but isn't essential.
MAKES 8 SCONES
1 1/2 cups all-purpose flour
1 tube almond paste (7 ounces)
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter
1 large egg
3/4 cup heavy cream
3/4 cup pine nuts
Preheat oven to 425°. In the bowl of a food processor, whiz together flour, baking powder, and salt. Add cubed butter and crumbled almond paste to the bowl and pulse until mixture is crumbly. Whisk the cream and egg, then add to the dry ingredients, pulsing until just combined.
Turn out onto a lightly floured surface, sprinkle pine nuts on top and then pat into a 1" thick round. Cut into 8 wedges, pressing any remaining pine nuts onto the tops and sides of the scones. Transfer to a parchment-lined baking sheet and bake until golden brown, 15-20 minutes.