Tuesday, November 2, 2010

Dried Cherry-Almond Scones--Bake sale #3

The third item in my bake sale tray: dried cherry-almond scones.  Traditional scones are plain, eaten with jams and clotted cream.  Modernized scones are colorful, with dried fruits, chocolate chunks, fresh fruits, and nuts.  There is nothing wrong of wanting to eat the original flavor, and at other times, the modernized version.

The important thing is to keep the texture of the scones light and tender, flaky and buttery; it should be crumbly in your mouth.  This scones is small in size but big in flavor, I actually like the recipe that it uses buttermilk instead of milk or cream, it makes the dough light inside with crusty exterior.  Almost like biscuits, ooh...I love biscuits :)

Dried cherry-almond scones

Dried Cherry-Almond Scones

Makes 16 small rectangular scones

2 1/4 cups all-purpose flour

1/2 cup sugar, divide

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons unsalted butter, cut into pieces

1 cup dried cherries

1/2 cup chopped toasted almonds

2/3 cup buttermik

2 large eggs

1/2 teaspoon almond extract

Parchment paper

Preheat oven to 400 degree F.  Stir together flour, 1/4 cup sugar, and next 3 ingredients in a large bowl; cut int butter with a pastry blender or fork until crumbly.  Stir in cherries and almonds.

Whisk together buttermilk, 1 egg, and almond extract; add to flour mixture, stirring with a fork just until dry ingredients are moistened and mixture forms a shaggy dough.

Use floured hands to pat dough into a 1/2-inch thick, 10-x7-inch rectangle on a lightly floured surface; cut into 16 rectangles.  Place scone dough on a parchment paper-lined baking sheet.  Whisk together remaining egg and 1 teaspoon water.  Brush scones with egg wash; sprinkle with remaining 1/4 cup sugar.

Bake in preheated oven for 12 to 15 minutes or until golden.

Source:  adapted from 2009 Christmas with Southern Living

1 comment:

  1. These cherry scones look and sound so delish. Thanks for sharing!

    Oh, you're welcome! thanks for stopping by as well.