Cherry Almond Scone Food

CHERRY ALMOND SCONE RECIPE

Steps:

• Dice a stick of butter and place back in the refrigerator.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
• In a small mixing bowl, beat together the egg, whipping cream, and almond extract. Set aside.
• Remove the butter from the refrigerato,r and using a pastry blender, cut it into the flour mixture. (You will have small chunks of butter. That's fine.)
• Pour the whipping cream mixture into the flour/butter mixture.
• Stir with a large spatula until the liquid is incorporated into the flour.
• Add the dried cherries & almonds, and mix one more time.
• Put the dough out onto a cutting board that's sprinkled with a little flour.
• Using your hands, mold the dough together, and begin shaping into a disc.
• Use a rolling pin to flatten the disc so it measures 8 to 9 inches in diameter.
• With a large sharp knife, cut the disc into eight sections.
• Place the sections on a cookie sheet lined with parchment paper, at least 2 inches apart.
• Refrigerate the cookie sheet for 30 minutes.
• When the refrigeration time is almost over, preheat your oven to 400 degrees F.
• Remove the scones from the refrigerator. Brush with more whipping cream, and sprinkle with sanding sugar if desired.
• Place the cold cookie sheet in the oven.
• Bake for 20 to 25 minutes, watching closely at the end. Scones should be golden around the edges.
• Remove to a cooling rack. Serve warm or at room temperature.

CHERRY & ALMOND SCONES

Steps:

• Preheat the oven to 220°C/200°C Fan/Gas mark 7 and place a baking tray in the oven.
• In a large bowl place the flour, salt and baking powder and mix through. Add the butter and rub in with your fingers until the mix looks like fine crumbs. Stir in the ground almonds and caster sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Now add the lemon juice and almond essence, set aside.
• Make a well in the dry mix, then add the milk mixture and combine it quickly with a cutlery knife. Now add the cherries and combine. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
• Use a 5cm smooth cutter dipped in flour to stamp out rounds and repeat. You may need to press what's left of the dough back into a round to cut out more scones. Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
• Bake for 10 minutes until well risen and golden. Serve warm or cold on the day of baking, generously topped with lashings of jam and clotted cream. Enjoy!

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.

DRIED CHERRY AND ALMOND SCONES

Steps:

• Prehear oven to 350 degrees.
• Spray a cookie sheet or jellyroll pan with baking spray and set aside.
• Mix the egg and egg white together in a large mixing bowl.
• Add canola oil, splenda granular, buttermilk, almond extract and nonfat dry milk.
• Stir well.
• Add baking powder, baking soda and flour.
• Mix until just blended.
• Add dried cherries and stir until blended.
• Spoon 12 evenly sized mounds of batter onto the prepared baking sheet.
• Lightly sprinkle with sugar, if using.
• Bake for 10-15 minutes.
• Best if served while still warm.
• Scones freeze well and can be microwaved.

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.