Cherry Almond Scones
Ingredients
- 0 cup all-purpose flour
- 0.3 cup granulated sugar
- 1 tsp baking powder
- 1 tsp grated lemon zest
- 0.8 tsp kosher salt
- 0.3 tsp baking soda
- 10 tbsp (1 1/4 sticks) cold unsalted butter, diced
- 0.5 cup dried cherries, coarsely chopped
- 0.5 cup sliced blanched almonds, toasted and cooled
- 0.8 cup buttermilk
- 0.3 tsp pure vanilla extract
- 0.3 tsp pure almond extract
Instructions
- 1
For brushing the scones 1/4 cup heavy cream 1/4 cup sugar Preheat the oven to 425 degrees F.
- 2
In a large bowl, combine the flour, sugar, baking powder, lemon zest, salt, and baking soda.
- 3
Cut the butter into dry mixture, using a pastry blender or two knives, until the mixture looks like coarse cornmeal.
- 4
Mix in the cherries and almonds.
- 5
Gradually pour in the buttermilk and extracts and mix with a wooden spoon or a rubber spatula until the dough just comes together.
- 6
Do not over mix.
- 7
Turn out the dough onto a lightly floured work surface and pat it with your hands into a 9-inch round about 1-inch thick.
- 8
Cut the dough into 8 wedges with a floured knife or metal board scraper.
- 9
Place the scones on a parchment paper-linked baking sheet.
- 10
Brush them with the heavy cream and generously sprinkle them with the sugar.
- 11
Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and finish baking until golden brown and cooked through, about 15 minutes.
- 12
Serve warm with butter and honey or jam, if desired.
- 13
To toast nuts and seeds Place the almonds in a heavy skillet over medium heat for a few minutes, tossing, and stirring constantly until they brown lightly and give off a toasted aroma.