Cherry Almond Scones
Cherries and almonds are classic flavor companions. These tender scones are filled with cherry pieces and topped with an almond glaze. We think your family will want these often. The recipe is easy to make.
Ingredients
2/3 cup dried sweet cherries, diced
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup brown sugar
1/3 cup cold butter cut into chunks
1 cup sour cream
1 large egg yolk
1/2 teaspoon almond extract
1 large egg yolk
1/2 teaspoon almond extract
Almond glaze (recipe follows)
Directions
Preheat the oven to 400 degrees.
1. Cover the cherries in very hot water. Let them soak for five minutes and then drain them thoroughly.
2. With a pastry knife, cut the butter into the dry ingredients until it is granular in appearance.
3. Mix the sour cream, egg yolk, and extract together in a small bowl. Make a depression in the dry ingredients and add the liquid mixture and the cherries. Stir with a spatula until moistened. (Note: If the fruit was not completely drained, the dough may be too wet. If so, add more flour as needed.)
4. Dust the countertop with flour and turn the dough out. Pat the dough into a disk about 12 inches in diameter. Cut the disk into wedges and place them on an ungreased baking sheet with room around them to expand.
5. Bake for 12 minutes or until they are golden. Remove to a wire rack to cool. Drizzle with glaze. Serve while still warm.
2. With a pastry knife, cut the butter into the dry ingredients until it is granular in appearance.
3. Mix the sour cream, egg yolk, and extract together in a small bowl. Make a depression in the dry ingredients and add the liquid mixture and the cherries. Stir with a spatula until moistened. (Note: If the fruit was not completely drained, the dough may be too wet. If so, add more flour as needed.)
4. Dust the countertop with flour and turn the dough out. Pat the dough into a disk about 12 inches in diameter. Cut the disk into wedges and place them on an ungreased baking sheet with room around them to expand.
5. Bake for 12 minutes or until they are golden. Remove to a wire rack to cool. Drizzle with glaze. Serve while still warm.
Almond Glaze
1 1/4 cups powdered sugar
1/2 teaspoon almond extract
Milk
1/2 teaspoon almond extract
Milk
Put the powdered sugar and extract into a small bowl. Add milk, a little at time, and stir until the frosting is the desired consistency for drizzling.
**I changed the almond extract in the batter to 1 tsp. and I used 3/4cup of wheat flour and 1 1/4 cup of white flour
***Also, if your cherries are chewy and the texture of raisins you don't need to soak them. (At least I don't!)
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