B loves scones. You may know that – I’ve made them before (blueberry buttermilk and pumpkin are my faves), but I’m always looking for new recipes to try out.
A few months ago, B and I were in Cincinnati and we stayed with our friends Teddy and Suzanne. In the morning after we woke up, we were greeted with french press coffee AND freshly baked cherry almond scones. The scones were SO good, that B had to have the recipe. Teddy had baked them himself, so of course he had to share the recipe. And now – I’m sharing them with you!
Cherry Almond Scones (a.k.a. Teddy’s scones :))
Here’s what you need:
- 1/2 cup dried cherries
- 2 cups all-purpose flour
- 1/4 cup sugar, plus 1 Tablespoon for the topping
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 6 Tablespoons unsalted butter
- 1/4 cup sliced almonds
- 2 eggs
- 1/2 cup unsweetened coconut milk
- 1 teaspoon almond extract
- 1-2 tsp lemon rind (optional)
Here’s what you do:
- Preheat the oven to 425ºF.
- In a bowl, combine dry ingredients: flour, sugar, baking powder and salt.
- Cut butter into small chunks. Add pieces to dry mixture. Using a pastry cutter or your fingers, incorporate butter pieces until mixture resembles coarse crumbs. Add in the cherries and almonds.
- In a separate bowl, combine eggs, coconut milk and almond extract.
- Create a well in the center of the dry ingredients. Add wet ingredients to the well. Carefully combine, just until moistened.
- Place dough onto a work surface, and pat and shape dough into a 1/2 to 1-inch-thick round. Cut into 8 wedges. Transfer to baking sheet lined with parchment paper.
- Brush with a Tablespoon of sugar and lemon rind (optional) on top.
- Bake until golden brown, about 15 minutes.
Some questions for you:
- Do you like sweet or savory scones?
- What’s the best scone you’ve ever had? I need new ideas 🙂
PS- I just realized I went ALL july without posting a recipe!? How the heck did that happen?
I Crashed The Web 