Dried Cherry Almond Scones
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
58
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 cup
Sugar1 tbsp
Baking Powder1 pinch
Salt1 tsp
Ground Cinnamon1 cup
Dried Cherry1 cup
Toasted Sliced Almonds2 tbsps
HoneyDirections:
1
Preheat oven to 375 degrees F
2
In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon
3
Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms
4
Add in the cherries and almonds
5
Add the heavy cream and combine it into the butter flour mixture
6
Form the dough into a 1-inch thick disk and cut it into 6 wedges
7
Sprinkle each wedge generously with the turbinado sugar
8
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
9
Serve warm with Honey Butter
10
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
11
Continue mixing as butter forms and the buttermilk begins to separate out
12
Scrape sides and continue mixing until mixture is one lump of butter
13
Place butter into a clean container or serving dish and store in the refrigerator until ready to use