Fat Cherry And Almond Scones
- FOR THE SCONES:
- 1 cup Tart Cherry Juice
- 1 teaspoon Almond Extract
- 1 cup Dried Cherries
- 1-1/2 cup All-purpose Flour
- 1-1/4 cup Old Fashioned Oats
- 1-1/2 teaspoon Baking Powder
- 1/4 teaspoons Baking Soda
- 1/4 teaspoons Kosher Salt
- 1/2 cups Cold Unsalted Butter (cut Into Small Pieces)
- 1/4 cups Heavy Cream, Cold
- 1/2 cups Maple Syrup
- 1 whole Cold Egg
- 1/2 cups Raw Almonds, Lightly Toasted And Chopped
- FOR THE GLAZE:
- 1 cup Powdered Sugar
- 3 Tablespoons Tart Cherry Juice
- In a small saucepan, bring cherry juice and almond extract to a boil. Remove from heat, add cherries, and cover the pan. Refrigerate at least an hour, and up to overnight, before proceeding.
- Preheat oven to 350 F and position a rack in the center of the oven.
- In a large bowl, stir together the flour, oats, baking powder, baking soda, and salt. Sprinkle the pieces of butter over the top. With your fingers or a pastry cutter, work the butter into the flour mixture until no large chunks remain.
- In a small bowl, whisk together the cream, maple syrup, and egg. (I like to stick the bowl of dry ingredients and butter in the freezer while I do this, to make sure they don't start to warm up.) Pour the wet ingredients into the flour mixture and mix until just combined.
- Drain the cherries and stir them into the batter along with the toasted almonds.
- If you've come this far without licking batter off your fingers or the spoon ... well, you have much more self control than I do.
- Drop mounded scoops of dough onto a baking sheet (unlined is fine) with at least an inch in between. The scones won't spread much, but better safe than sorry! Bake at 350 F for about 25 minutes, until golden brown. Gently transfer to a wire rack to cool completely.
- While the scones cool, make the tart cherry glaze. Whisk together the powdered sugar and cherry juice. Add more cherry juice as necessary to make a smooth glaze. Brush over the tops of the cooled scones. Don't be afraid to glaze the scones 2, even 3 times, waiting a few minutes for the glaze to dry in between. The cherry glaze gives the scones this beautiful pink color, plus some extra cherry flavor!
- The scones taste best on the day they are made, but can be kept in an airtight container for up to 3 days.
cherry juice, almond extract, dried cherries, allpurpose, oats, baking powder, ubc, ubc, butter, ubc, maple syrup, egg, powdered sugar, cherry juice
Taken from tastykitchen.com/recipes/breads/fat-cherry-and-almond-scones/ (may not work)