Thursday, March 4, 2010

Cherry Almond Scones


2 c. plus 1/4 c. unbleached all-purpose flour
3 Tbls. sugar
1 1/2 Tbls. baking powder
1 tsp. salt
1 stick unsalted butter
2 eggs
1/2 c. heavy cream
1/4 tsp. pure almond extract
1/2 c. dried tart cherries


3/4 c. confectioners sugar
2-3 Tbls. milk
1/8 tsp. pure almond extract

1/3 c. slivered almonds, toasted

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl combine 2 cups flour, sugar, baking powder, and salt. Cut in butter, with a pastry blender or forks until the largest piece of butter is no larger than a pea.

In a separate smaller bowl, combine the eggs, heavy cream, yogurt, and almond extract.

Combine the dried tart cherries and extra 1/4 c. of flour. Add wet ingredients to the dry mixture. Add in flour covered cherries. Stir until well combined. The batter will be lumpy! Don't worry, it's supposed to be this way.

Turn the dough out onto a well floured surface, and knead it into a ball. Flour your hands, and press the dough into a circle, about 1 inch thick. Cut circle into 8 even triangles, like a pie. Carefully transfer scones to parchment paper lined baking sheet, leaving at least two inches between them. Bake for 20- 25 minutes until the tops are lightly browned and insides are set. Remove scones to a wire cooling rack, and cool for 15 minutes.

Whisk together the confectioners sugar, milk, and almond extract. Drizzle over scones and sprinkle with slivered almonds.

If desired, mix another 3/4 c. confectioners sugar, and 2-3 Tbls. maraschino cherry juice, and drizzle over the top.

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