Don’t you just love it when you buy an ingredient for a recipe and then forget what recipe you bought it for in the first place? Or maybe it’s just me that does that. The point is, I ended up with a lonely bag of dried tart cherries in my pantry.

And, as I always say, when life hands you a bag of dried cherries, make Glazed Cherry Almond Scones. Okay, I don’t really say that. Just work with me here.

This was actually my first time making scones. I know to some, scones don’t seem like much of a challenge, but I’ve always been a little wary of doughy and biscuit type baked goods. They always come out dry and blah.

So with my bag of cherries in hand, I decided to tackle this recipe. And you know what? These were some of the best scones I’ve ever had. Not at all dry, and perfectly flavorful.

Glazed Cherry Almond Scones
adapted from Blacksmith Inn (via Food Network)

2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup chilled unsalted butter, cut into pieces
1 egg
2/3 cups whipping cream
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup dried cherries

Egg wash: 1 egg and 1 teaspoon water, beaten
Topping: sugar and sliced almonds

Preheat oven to 325°F. Grease baking sheet.

Combine the flour, sugar, baking powder and salt into a medium bowl. Cut in the butter using a pastry blender.

Combine the egg, whipping cream, vanilla and almond extracts in a small bowl. Mix into dry ingredients just until moistened. Add in cherries. Turn out mixture onto a floured surface and knead 4 to 5 times with floured hands (mixture should be sticky).

Pat out the dough to 1/2-inch thick and cut into desired shapes. Brush the tops of the scones with egg wash. Sprinkle with sugar and sliced almonds.

Place on baking sheet and bake for 20-25 minutes or until the tops are slightly browned.

Makes about 6 large triangle scones.

Almond Glaze

½ cup confectioners’ sugar
½ to 1 tbsp milk
¼ tsp pure almond extract

Whisk together until the mixture is smooth. Drizzle over scones.

You may have to add more milk or confectioners’ sugar depending on desired consistency.

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Tags: almond, cherry, cherry almond scones, scones
Categories: Breads & Muffins

This entry was posted on Thursday, October 29th, 2009 at 7:47 pm and is filed under Breads & Muffins. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.