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Isabel Cutler | all galleries >> Recipes > Cherry Almond Scones
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Cherry Almond Scones

Cherry Almond Scones

Preheat over to 400

2 cups all-purpose flour
1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup cold unsalted butter (1 stick)cut into small pieces
1/2 cup dried cherries (I found a bag in the vegetable dept. of my supermarket)
2/3 cup plus 1-2 tbsp buttermilk (I keep a container of dried buttermilk powder in my fridge and reconstitute it when I need buttermilk)
1 1/4 tsp almond extract
Additional buttermilk (I reconstituted one cup)
1/4 cup sliced almonds (didn't have any so I chopped up whole almonds with a strong knife)
Additional granulated sugar (didn't use any)

1. Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Cut in butter with a pastry blender until mix has the consistency of coarse crumbs. Stir in cherries.
2. Combine 2/3 cup buttermilk and almond extract and stir into flour mixture just until mixture comes together. If necessary, add a little buttermilk if dry ingredients won't mix in.
3. Remove to a floured surface and knead gently 4 to 5 times.
4. Pat dough into a 7" round disc. Cut into eight equal wedges and place on a parchment paper lined baking sheet, leaving about 1 1/2 inches between pieces.
5. Brush additional buttermilk over top of each scone. Sprinkle with almonds, then sugar.
6. Bake at 400 for 15-20 minutes or until they are light golden brown.
7. Serve warm. I let mine cool and put them in a ziploc bag, then place them in the freezer to warm up tomorrow. I'd have 4 breakfasts for us from this batch had I not sampled one tonight.

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