Lilys Lakeridge Amarettoalmond Cherry Scones 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.

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.

CHERRY SCONES

Steps:

• Combine flour, sugar, baking soda, baking powder and salt in a large mixing bowl.
• Cut frozen grated butter into the flour mixture until well combined.
• Combine egg, buttermilk and vanilla, and mix into the dry ingredients until dough forms.
• Fold in the chopped cherries.
• Turn out the dough onto a lightly floured surface.
• Knead lightly and shape into a 10-inch circle.
• Cut into wedges place on a greased cookie sheet.
• Bake at 375 degrees for 16 to 19 minutes or until golden brown.
• Dust with powdered sugar.
• Serve warm.

THE BISTRO'S CHERRY SCONES

Steps:

• Preheat oven to 375 degrees.
• In medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• Cut butter into flour mixture until mixture resembles a coarse meal.
• Add cherries and chips and mix well.
• Make a well in center of mixture and pour in yogurt (or buttermilk).
• Mix ingredients into a soft, slightly wet dough.
• Cut dough in half.
• Take half of dough and turn dough out onto lightly floured work surface. Shape into a ball and roll to a circle roughly 1/2 - 3/4 inch thick.
• Cut into 8 wedges. Place each wedge onto a cookie sheet sprayed with cooking spray.
• Repeat with other half of dough.
• Sprinkle wedges with turbinado sugar.
• Bake at 375 for about 20 minutes or until golden brown.

MY SISTER'S FAVORITE AMARETTO SCONES

Steps:

• Before starting scones, place raisins in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins have plumped. Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs. In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners' sugar.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

AMARETTO CHERRY SCONES

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.

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.