Friday, April 29, 2011

Cherry Vanilla Almond Scones


In honor of Kate and William's nuptials (and of course, I got up at 2:30 AM to watch!), I baked up some cherry vanilla almond scones. I'm not much of a scone person, but I have to say, these are amazing! So tart and soft!

Makes about 8-10 scones, depending on how big your cutter.

Ingredients:

1 stick (8 tbsp) salted butter (you can use unsalted and just add 1/2 tsp of salt)
2 cups all-purpose, unbleached flour
1 tsp baking powder
1/4 tsp baking soda
1/4 cup sugar
1/2 cup plain yogurt
1 egg
1/2 cup dried cherries
1/2 tsp almond extract
1 tsp vanilla extract

Preheat the oven to 400 degrees. In a bowl, mix together the flour, baking soda, baking powder, and sugar. Cut in the butter, and using your hands or a pastry cutter, knead in the butter until the dough resembles crumbs. A food processor might also be used for this step.

In a separate bowl, mix together the yogurt, egg, and flavor extracts, whisking well. Dump this mixture into the flour and butter mixture, and mix until the dough begins to pull together. Mix in the cherries.

Flour a cutting board to roll the dough. Roll out the dough, and using a biscuit cutter, cut out your scones! You can also simply cut them into triangles, but every scone that I had in England was biscuit shaped, so that's how I like them!

Grease a cookie sheet (or use a silicone liner, like me -- my favorite kitchen gadget!), and place the scones on it, spacing about an inch between each. Bake for 15-20 minutes, until the tops start to brown slightly.

Serve with hot English Breakfast tea and clotted cream!


Don't like cherry scones? Want chocolate? My friend Catherine has a great recipe for chocolate chip scones!

2 comments:

LaraAnn said...

I've only had scones a couple of times. These sound even better than the ones that I got at Shop Rite. What exactly does clotted cream taste like? England is definitely on my top 10 list of places that I'd love to travel to.

Gwen said...

It kind of tastes like unsalted butter, but much creamier. I like it, but I know that it's probably not everyone's taste.