Homemade scone, it is whats for breakfast! These yummy scones are topped with a homemade nougat and chopped almond. You can also studd these scones with the nougat if you choose.
What is nougat?
Nougat is a candy made with sugar or honey, roasted nuts, whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates.
Homemade Scones with Nougat Topping
Ingredients:
Scone: Nougat:
flour sugar
sugar water
baking soda honey
baking powder vanilla
salt egg whites
butter powdered sugar
greek yogurt almonds, chopped
heavy cream
1egg
vanilla
Preparation Instructions:
Scone:
Preheat oven to 400 and line a baking sheet with parchment paper
In a large bowl whisk together flour, sugar, baking soda, baking powder, and salt
Grate the cold butter into the flour mixture then cut the butter into the flour until crumbles form
In a small bowl whisk the yogurt, heavy cream, egg, and vanilla then add it into the dry mixture, stirring until a dough forms
Place dough on a floured surface and knead just until it comes together
Shape the dough into a circle then cut into 8 equal size triangles
Place on sheet and bake for 18-20 minutes, cool completely
Nougat:
In a saucepan over medium high heat stir together the sugar, honey, water, and vanilla
Bring to a boil, stirring constantly until the color changes and the mixture reaches 300 degrees
In a mixing bowl whip the egg whites until stiff peaks form
Slowly drizzle the sugar mixture into the egg whites beating constantly
Add in powdered sugar and mix for 5 minutes
Stir in half of the chopped almonds then spoon over the scones
Top with remaining chopped almonds
Serve and enjoy!
Homemade Scones with Nougat Topping
Ingredients
- Scone: Nougat:
- 2 cups flour 2 cups sugar
- ⅓ cup sugar 2 tablespoons water
- ¼ teaspoon baking soda 1 ½ cups honey
- 2 teaspoons baking powder 2 teaspoons vanilla
- ½ teaspoon salt 4 egg whites
- ½ cup unsalted butter, cold 2 tablespoons powdered sugar
- ⅓ cup greek yogurt 1 ½ cups almonds, chopped
- ⅓ cup heavy cream
- 1 egg
- 1 teaspoon vanilla
Instructions
- Preheat oven to 400 and line a baking sheet with parchment paper
- In a large bowl whisk together flour, sugar, baking soda, baking powder, and salt
- Grate the cold butter into the flour mixture then cut the butter into the flour until crumbles form
- In a small bowl whisk the yogurt, heavy cream, egg, and vanilla then add it into the dry mixture, stirring until a dough forms
- Place dough on a floured surface and knead just until it comes together
- Shape the dough into a circle then cut into 8 equal size triangles
- Place on sheet and bake for 18-20 minutes, cool completely
- Nougat:
- In a saucepan over medium high heat stir together the sugar, honey, water, and vanilla
- Bring to a boil, stirring constantly until the color changes and the mixture reaches 300 degrees
- In a mixing bowl whip the egg whites until stiff peaks form
- Slowly drizzle the sugar mixture into the egg whites beating constantly
- Add in powdered sugar and mix for 5 minutes
- Stir in half of the chopped almonds then spoon over the scones
- Top with remaining chopped almonds
- Serve and enjoy!
- Preheat oven to 400 and line a baking sheet with parchment paper
- In a large bowl whisk together flour, sugar, baking soda, baking powder, and salt
- Grate the cold butter into the flour mixture then cut the butter into the flour until crumbles form
- In a small bowl whisk the yogurt, heavy cream, egg, and vanilla then add it into the dry mixture, stirring until a dough forms
- Place dough on a floured surface and knead just until it comes together
- Shape the dough into a circle then cut into 8 equal size triangles
- Place on sheet and bake for 18-20 minutes, cool completely
- Nougat:
- In a saucepan over medium high heat stir together the sugar, honey, water, and vanilla
- Bring to a boil, stirring constantly until the color changes and the mixture reaches 300 degrees
- In a mixing bowl whip the egg whites until stiff peaks form
- Slowly drizzle the sugar mixture into the egg whites beating constantly
- Add in powdered sugar and mix for 5 minutes
- Stir in half of the chopped almonds then spoon over the scones
- Top with remaining chopped almonds
- Serve and enjoy!