From the Kitchen of The Pearl of Seneca Lake B & B
Cherry Almond Scones
The Cherry Almond Scones are a very “yummy” scone. The almonds sprinkled on top adds a very nice crunch. I have also substituted dried cranberry-raspberry in place of the cherries.
Cherry Almond Scone Recipe
2 ¼ cup flour
½ cup sugar
2 tsp baking powder
½ tsp salt
1 tbsp orange zest
Using a pastry blender, fork or food processor, cut into flour mixture:
1 stick of butter (I usually use less butter)
½ cup dried cherries (soaked in water a few minutes till they puff up)
1/3 cup toasted almond slices
Whisk together and then add to dry ingredients:
¾ cup heavy cream (or half and half)
1 extra-large egg
1 tsp almond extract
½ tsp vanilla extract
If the dough is crumbly, add more cream until it comes together. Turn the dough out on a lightly floured surface and knead very gently. Try to limit your touching the dough so that it does not get tough. Shape into a circle and cut into wedges and place on a greased pan.
You may brush the top of the scones with a mixture of:
1 egg and 1 tsp water
or melted butter.
Sprinkle with almond slices and a little sugar.
I place the scones in the refrigerator until I am ready to bake.
Bake for 18-20 min or until golden in a 350-375 deg oven.
Combine and drizzle over the warm scones (opt):
1 cup powdered sugar
1 tsp orange zest
2 tbsp orange juice