Toasted Almond And Cherry Scones Recipes

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
• Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.
• In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.

Steps:

• 1. Preheat oven to 375 degrees. Sift together the flour, sugar, baking powder and salt.
• 2. Using a box grater, grate the butter into the flour mixture and toss with fork until it is coated and combined. Do not overmix. Add the chopped cherries and almonds and stir to coat.
• 3. In a separate Bowl beat together the egg, cream and vanilla. Pour this mixture over the flour mixture. Stir this mixture with a fork or your hands just until it comes together to form a dough. Again it is very important not to overmix or your scones will be tough.
• 4. Put onto a lightly floured surface and form a round disc. Cut the disc into eight equal wedges.
• 5. Separate the wedges and put them on a cookie sheet lined with parchment paper or a Silpat. Top each wedge with the sliced almonds and press lightly. Bake for 13 to 16 minutes until the scones are lightly browned. Remove from oven and let cool for about 5 to 10 minutes
• 6. Whisk together glaze ingredients till smooth adding a bit more sugar or milk till it reaches the consistency of mayonnaise. Drizzle the glaze over the scones and served warm or cold.

Steps:

• Preheat oven to 400°.
• Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place oats in a food processor; process until finely ground. Add flours, brown sugar, and next 5 ingredients (through allspice) to processor; pulse 3 times. Add butter; pulse 5 times or until mixture resembles coarse meal. Add sour cream and vanilla; pulse 3 times or just until combined (do not overmix). Add cherries and nuts; pulse 2 times.
• Turn dough out onto a lightly floured surface; knead lightly 3 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter to form 10 rounds. Place rounds 1 inch apart on a baking sheet lightly coated with cooking spray. Bake at 400° for 14 minutes or until golden brown. Remove from baking sheet; cool on a wire rack.
• Combine powdered sugar and 4 teaspoons milk, stirring with a whisk. Drizzle powdered sugar glaze over scones.