Wednesday, April 22, 2009

Cherry Almond Scones


Here is a new recipe a Trinidad neighbor shared with me and it has been a big hit.

Cherry Almond Scones

For the scones:
3/4 cup dried cherries
1 cup boiling water
1 egg
3/4 cup low-fat buttermilk
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups flour
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons butter
1/4 cup almonds, chopped

For the cherry butter:
1/2 cup butter, softened
1/4 cup cherry preserves

To start: Preheat the oven to 400˚. Grease a baking sheet or cover baking sheet with parchment paper; set aside. Put the dried cherries into the boiling water; set aside.

Prepare the scones: In a large bowl, combine the egg, buttermilk, vanilla and almond extracts; set aside. In a food processor, blend the flour, sugar, baking powder, and butter until the mixture forms coarse crumbs. (You can also just use a simple hand held pastry blender to do this if you don't have a food processor). Drain the cherries and stir into the egg mixture. Add the crumb mixture to the egg mixture and stir until blended. Stir in the almonds. Drop the dough by heaping tablespoonful onto the prepared baking sheet. Bake for 12 to 15 minutes or until golden. Serve warm with cherry butter.

Make the cherry butter: In a medium bowl, combine the butter and preserves. Stir until blended.

Yield: 24 scones

2 comments:

  1. Nice looking place.

    Just added your website to the page that should embed in my signature.

    Sometime I'll have to see what 1000 count Egyptian Cotton sheets are like. For now, I pretty much camp nearby.

    The baked stuff looks great. I grew up with blackberry: one of my favorite berries.

    Cheers,

    MDV / Oregon

    ReplyDelete

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