scone

Cherry Almond Scones

/ Melissa (I Crashed the Web) / 4 Comments

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-icrashedtheweb

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:

  1. Preheat the oven to 425ºF.
  2. In a bowl, combine dry ingredients: flour, sugar, baking powder and salt.
  3. 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.
  4. In a separate bowl, combine eggs, coconut milk and almond extract.
  5. Create a well in the center of the dry ingredients. Add wet ingredients to the well. Carefully combine, just until moistened.
  6. 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.
  7. Brush with a Tablespoon of sugar and lemon rind (optional) on top.
  8. Bake until golden brown, about 15 minutes.

cherry almond scones-icrashedtheweb

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?

Pumpkin Scones with Maple Butter Glaze

/ Melissa (I Crashed the Web) / 3 Comments

Pumpkin season is here! For all you pumpkin haters out there (you know who you are) stop reading this NOW because there is nothing more in this post for you. But if you’re a pumpkin lover, I promise you’ll love this recipe.

B loves scones. He started enjoying them when we went to Ireland and hasn’t turned back since. In fact, on our West Coast trip from a few weeks ago we had quite the adventure each day trying to find him a scone he would enjoy – it was difficult. But we managed 🙂

Anyway, when B wasn’t home, I decided to surprise him with some pumpkin scones. I must warn you – these were a little moister (Yes, I went there) than the typical scone, but they were still pretty awesome. The combination of the pumpkin, fall spices and maple really works well.

I have to admit, I took some elements from this recipe, also from this recipe and then pretty much just used what I had on hand. Which is maybe why there weren’t as dry as your typical scone. Or it could be the pumpkin. I’ll have to find out next time!

pumpkin scones with maple butter glaze {i crashed the web}

Pumpkin Scones with Maple Butter Glaze

Here’s what you need for the scones:

  • 2 cups all-purpose flour
  • ½  cup granulated sugar
  •  1 Tablespoon baking powder
  •  ½ teaspoon ground cinnamon
  •  ½ teaspoon ground nutmeg
  •  ½ teaspoon ground allspice
  •  ½ teaspoon ground ginger
  •  6 Tablespoons butter, cold
  •  ½ cup canned pumpkin
  •  1/3 cup buttermilk
  •  1 large egg

Here’s what you need for the glaze:

  • 1½ tablespoons butter
  • ¾ cups powdered sugar
  • 1 teaspoons vanilla
  • 1 Tablespoon maple syrup
  • 1 Tablespoon water, if needed

Here’s what you do:

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Combine flour, sugar, baking powder, cinnamon, nutmeg, allspice and ginger in a large bowl.
  3. Slice the butter into small pieces and use a fork to cut the butter into the dry ingredients. Combine until mixture is crumbly and butter is no longer visible.
  4. In a small bowl, combine pumpkin, buttermilk and egg. Fold pumpkin mixture into flour butter mixture and combine.
  5. Pat out dough onto a lightly floured surface and form into two balls. Push down lightly on the balls and then use a knife to cut the dough into slices (like a pizza). Place slices on prepared baking sheet. Warning – the dough will grow larger!
  6. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
  7. After the scones have cooled, drizzle the glaze on top. To make the glaze, melt the butter in a saucepan on low. Add in vanilla and powdered sugar and combine until smooth. Add maple syrup. Add water if glaze is too thick. Drizzle on the scones.
  8. Enjoy!
promise they taste better than they look.

promise they taste better than they look.