As I have stated many a time here in the past, I do not sleep. Usually it is due to children. This morning though I woke up at 3:00 am and there was no going back to sleep for me. Try as I might I just couldn’t get sleepy. So, I finally gave up a bit after 4:00 am and decided to get dressed and start the day early. I started laundry and was cleaning the kitchen cabinets and counters. Since the kitchen was all nice and tidy I then I figured why not bake and dirty it back up, enter Cherry Almond Scones.
I have had the idea for these banging around in my head for a few weeks now but haven’t had a chance to work on them for breakfast. I decided that today would be perfect for this recipe and set about making what is an absolutely, divine scone. I love the flavor combination of cherry and almond and to pretty up the scones I drizzled them with melted white chocolate. Can you say flavor heaven? Because let me tell you, that is what this is. If you are a fan of scones this is a must try recipe. You will not be disappointed. The scones are light, flavorful and moist.
- 1/3 c. sugar
- 2 c. all-purpose flour
- 1 tbsp. baking powder
- 1/4 tsp. salt
- 1/2 c. (1 stick) butter, cut into cubes
- 2/3 c. heavy whipping cream
- 1 egg
- 1 tsp. almond extract
- 2/3 c. frozen or fresh pitted cherries, quartered
- 1/4 c. white chocolate chips or discs, melted
- Preheat oven to 350° and line a baking sheet with parchment paper or silicone liner.
- In a food processor, fitted with the pastry blade add the sugar, flour, baking powder and salt. Pulse a few times to mix well. With the food processor on add the cubed butter a few at a time and mix until it resembles coarse crumbs. In a bowl beat together the cream, egg and almond extract. With the food processor on slowly pour the cream mixture in. It will begin to form a ball and pull away from the sides. You may still have some bits that are not incorporated and that is fine. Add the cherries and fold in by hand. (I actually use my hands for this part.)
- Form the dough into a rectangle or circle and cut in half and cut the halves into four triangles. (You can see an example here.) Carefully move them to the lined baking sheet and bake for 20-25 minutes. Let cool for about 10 minutes and then using a spatula move to a wire rack to finish cooling.
- Melt the white chocolate and drizzle the tops of the scones with it.
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