Dried Cherry-Almond Scones

December 11, 2024

45

medium

16

  • Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  • Mix the Dry Ingredients:
    • In a large mixing bowl, combine the flour, 1/4 cup of sugar, baking powder, baking soda, and salt.
    • Add the cold butter and use a pastry blender or fork to cut it into the dry ingredients until the mixture resembles coarse crumbs.
  • Add the Mix-ins:
    • Stir in the dried cherries and sliced almonds until evenly distributed.
  • Combine Wet Ingredients:
    • In a separate bowl, whisk together the buttermilk, 1 egg, and almond extract.
    • Pour the wet mixture into the dry ingredients, stirring with a fork just until the dough starts to come together. The dough will be shaggy and slightly sticky.
  • Shape the Dough:
    • Turn the dough onto a lightly floured surface.
    • With floured hands, pat it into a 1/2-inch thick rectangle measuring approximately 10 x 7 inches.
    • Cut the rectangle into 16 smaller rectangles.
  • Prepare for Baking:
    • Place the scones onto a parchment-lined baking sheet, leaving a bit of space between each piece.
    • In a small bowl, whisk together the remaining egg and 1 teaspoon of water to make an egg wash.
    • Brush the tops of the scones with the egg wash and sprinkle with the remaining 1/4 cup of sugar.
  • Bake the Scones:
    • Bake in the preheated oven for 12–15 minutes, or until the scones are golden brown.
  • Cool and Serve:
    • Let the scones cool slightly on the baking sheet before serving. Enjoy warm or at room temperature!
Reviews

Ingredients:

Adjust Servings
0.5teaspoon almond extract
0.5cup almonds toasted, chopped
1tablespoon baking powder
0.5teaspoon baking soda
1cup cherries dried
2large eggs
500g flour plain, sifted
0.5tsp salt
2tbsp sugar
6tablespoons butter unsalted, cut into pieces
0.6666667cup buttermik
0.6666667cup buttermik

Directions

1.
Preheat the Oven
Preheat your oven to 400°F (200°C).
Mark as complete
2.
Mix the Dry Ingredients
1. In a large mixing bowl, combine the flour, 1/4 cup of sugar, baking powder, baking soda, and salt. | 2. Add the cold butter and use a pastry blender or fork to cut it into the dry ingredients until the mixture resembles coarse crumbs.
Mark as complete
3.
Add the Mix-ins
Stir in the dried cherries and sliced almonds until evenly distributed.
Mark as complete
4.
Combine Wet Ingredients
1. In a separate bowl, whisk together the buttermilk, 1 egg, and almond extract. | 2. Pour the wet mixture into the dry ingredients, stirring with a fork just until the dough starts to come together. The dough will be shaggy and slightly sticky.
Mark as complete
5.
Shape the Dough
1. Turn the dough onto a lightly floured surface. | 2. With floured hands, pat it into a 1/2-inch thick rectangle measuring approximately 10 x 7 inches. | 3. Cut the rectangle into 16 smaller rectangles.
Mark as complete
6.
Prepare for Baking
1. Place the scones onto a parchment-lined baking sheet, leaving a bit of space between each piece. | 2. In a small bowl, whisk together the remaining egg and 1 teaspoon of water to make an egg wash. | 3. Brush the tops of the scones with the egg wash and sprinkle with the remaining 1/4 cup of sugar.
Mark as complete
7.
Bake the Scones
Bake in the preheated oven for 12–15 minutes, or until the scones are golden brown.
Mark as complete
8.
Cool and Serve
Let the scones cool slightly on the baking sheet before serving. Enjoy warm or at room temperature!
Mark as complete
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