Lilys Lakeridge Amarettoalmond Cherry Scones Recipes
AMARETTO CHERRY SCONES
I'm a sucker for dried cherries - on their own, in a trail mix, and in baked morsels. These mini amaretto cherry scones are another fun way to use one of my favorites dried fruits. You can use tart or bing cherries in the recipe. You could even use a fruit other than cherries. I won't tell!
Provided by Luci Petlack
Categories Breakfast
Time 50m
Number Of Ingredients 20
Steps:
- In a small saucepan, heat dried cherries in amaretto over medium heat for five minutes. Gently stir to infuse cherries with amaretto. Let cool. Drain cherries, reserving infused amaretto for icing.
- Preheat oven to 400 degrees.
- Combine flours, baking powder, baking soda, salt, and cinnamon in a large bowl. Add lemon zest. Remove butter from refrigerator. Cut into small cubes. Mix butter into flour mixture. Finish combining flour and butter with hands, squeezing butter into flour with fingertips until mixture resembles a coarse meal.
- Add cherries and pecans. Slowly stir in buttermilk and vanilla with rubber spatula. When combined, turn dough onto heavily floured surface. Knead dough to make sure buttermilk is incorporated throughout.
- Pat into 4x12-inch rectangle. Cut into squares and then triangles with large knife.
- Place scones on parchment-lined baking sheet with space between. Beat egg and water/milk in shallow bowl. Brush mixture onto each scone.
- Bake 20-25 minutes, rotating pan after ten minutes. Let cool completely.
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