Scones are nice any time of the year, but I think they are especially good on a warm, sunny morning or afternoon. Since the weather has been nice I decided to make scones last week. Today I will share the basic and easy recipe that I usually use to make scones. This dough is nice and buttery and flaky. You can use any fruit and/or nut combination that you like. If you have a food processor, then you can make these in a few minutes. Even if you don't, they are still easy to make. Simply put the dry ingredients into a large bowl, cut in the butter with two knives, then stir in the cream, almonds and cherries until combined.
This recipe is adapted from the Williams-Sonoma Baking cookbook.
Cherry Almond Scones
2 cups all-purpose flour
1/4 granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons grated lemon zest
6 tablespoons cold unsalted butter, cut into half inch pieces
1/2 cup dried cherries, roughly chopped
1/4 cup sliced almonds, toasted and cooled
3/4 cup heavy cream
2 tablespoons heavy cream
1 tablespoon granulated or turbinado sugar
Position rack in middle of oven and heat to 425 degrees. Line sheet pan with parchment paper.
Combine flour, sugar, baking powder, salt, and lemon zest in food processor and pulse 3 times to mix. Add the butter and pulse 7 or 8 times until the mixture forms crumbs the size of peas. Scatter the cherries and almonds over the dough. Pour in the heavy cream and pulse just until moistened.
Turn dough onto lightly floured surface and press together gently until the dough clings together. Press dough into a 7 inch round. Cut round into 6 wedges and place on prepared pan. To make the topping, brush the top of each scone with cream and sprinkle with sugar.
Bake until golden brown, 13 to 17 minute. Transfer to wire rack and cool slightly. Serve warm or at room temperature either plain or with your favorite jam.
Makes 6 scones.
Note: Can be made 2 days ahead and stored at room temperature in an airtight container.
|A little scone thief!|