Cherry Almond Scones Recipes

DRIED CHERRY ALMOND SCONES

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
• Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.
• In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.

CHOCOLATE CHERRY ALMOND SCONES

Steps:

• Heat oven to 450°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix flour, 5 tablespoons sugar, the baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse meal. Stir in cherries and chocolate. In small bowl, beat egg, 1/2 cup plus 3 tablespoons of the milk and the almond extract with whisk; add to flour mixture, stirring just until moistened. (Dough will be sticky.)
• On cookie sheet, pat dough with floured hands into 8-inch round. Cut round into 12 wedges, but do not separate. Brush dough with remaining 1 tablespoon milk; sprinkle with 1 teaspoon sugar and the almonds.
• Bake 15 minutes or until golden brown. Carefully separate wedges; serve warm.

CHERRY ALMOND STREUSEL SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the cream, egg and extract; stir into crumb mixture just until moistened. Stir in cherries. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. , For streusel, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in almonds. Sprinkle over dough. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.

CHERRY ALMOND SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream, almond extract and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 teaspoons of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

CHERRY ALMOND MINI SCONES (VEGAN)

Steps:

• Preheat the oven to 400ºF. Line a baking sheet with parchment paper and spray with nonstick spray. Set aside.
• Sift together the flours, sugar, baking powder, baking soda, and salt. Add the margarine and cut into the flour mixture using a pastry cutter or your fingers, until the mixture resembles a coarse, crumbly meal.
• Add the soymilk, cherries, and almond extract. Mix well with a wooden spoon or your hands until the mixture comes together to form a dough. You may need to add an extra tablespoon of soymilk if the mixture is too dry.
• Turn the dough out onto a lightly floured work surface. Divide the dough in half and form each half into a flat round, about 3/4 inch thick. Cut each round into six equal wedges.
• Arrange the scones on the baking sheet. Brush the tops with a bit of soymilk and sprinkle with sugar. Bake for 15 to 18 minutes, until the edges and bottom are golden. Serve warm or cover with dish towel until ready to serve.

CHERRY ALMOND SCONES

Steps:

• 1. Preheat oven to 375 degrees. Sift together the flour, sugar, baking powder and salt.
• 2. Using a box grater, grate the butter into the flour mixture and toss with fork until it is coated and combined. Do not overmix. Add the chopped cherries and almonds and stir to coat.
• 3. In a separate Bowl beat together the egg, cream and vanilla. Pour this mixture over the flour mixture. Stir this mixture with a fork or your hands just until it comes together to form a dough. Again it is very important not to overmix or your scones will be tough.
• 4. Put onto a lightly floured surface and form a round disc. Cut the disc into eight equal wedges.
• 5. Separate the wedges and put them on a cookie sheet lined with parchment paper or a Silpat. Top each wedge with the sliced almonds and press lightly. Bake for 13 to 16 minutes until the scones are lightly browned. Remove from oven and let cool for about 5 to 10 minutes
• 6. Whisk together glaze ingredients till smooth adding a bit more sugar or milk till it reaches the consistency of mayonnaise. Drizzle the glaze over the scones and served warm or cold.