Friday, April 18, 2014

Cherry Almond Scones

Scones are always a nice addition to a breakfast or brunch. These scones are made with frozen pitted cherries that are thawed and drained. This was easier then removing the pits from fresh cherries. I added almond extract to the mix to give the scones a rich almond flavor and I sprinkled some turbinado sugar on top of the dough to give the scones a little extra sweet taste.


2 cups plus 1 tablespoon flour, divided
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon soda
1/4 teaspoon salt
4 tablespoons chilled unsalted butter, cubed
1 cup cherries, thawed, halved and drained
2/3 cup low-fat buttermilk
1 large egg
1/2 teaspoon almond extract


2 tablespoons low-fat buttermilk
1 tablespoon turbinado sugar
1 tablespoon sliced almonds


Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together 2 cups flour, sugar, baking powder, baking soda and salt.
Sprinkle cubed butter over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.

Place cherries between layers of paper towels and press gently to remove moisture. In a small bowl, combine cherries and 1 tablespoon flour, toss with a fork to coat.
Add cherry mixture to flour mixture, folding in gently.
In a small bowl, whisk together buttermilk, egg and almond extract, add to flour mixture and fold in just until moist.

Use a spatula to scrape dough out onto prepared baking sheet, lightly flour hands and pat dough into an 8-inch circle.
With a long sharp knife, score dough into 8 wedges. Put 2 tablespoons of buttermilk in a small bowl and with a pastry brush, spread all over top of dough. Sprinkle dough with turbinado sugar and sliced almonds.

Bake 18 to 20 minutes or until golden. Cool 2 minutes on baking sheet, then transfer to wire rack to cool before slicing into wedges.

Store leftovers in an airtight container in the refrigerator for up to 3 days and warm before serving. Enjoy!

Yields: 8 scones

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