Dried Cherry-Almond Scones

If you want to add more European recipes to your repertoire, Dried Cherry-Almond Scones might be a recipe you should try. For 50 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This morn meal has 217 calories, 6g of protein, and 7g of fat per serving. This recipe serves 16. Head to the store and pick up flour, baking soda, cherries, and a few other things to make it today. 2 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. With a spoonacular score of 21%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Dried Cherry Almond Scones, Dried Cherry Scones, and Dried Cherry and Fudge Scones.

Servings: 16

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 400 degree F. Stir together flour, 1/4 cup sugar, and next 3 ingredients in a large bowl; cut int butter with a pastry blender or fork until crumbly. Stir in cherries and almonds.
2. Whisk together buttermilk, 1 egg, and almond extract; add to flour mixture, stirring with a fork just until dry ingredients are moistened and mixture forms a shaggy dough.
3. Use floured hands to pat dough into a 1/2-inch thick, 10-x7-inch rectangle on a lightly floured surface; cut into 16 rectangles. Place scone dough on a parchment paper-lined baking sheet. Whisk together remaining egg and 1 teaspoon water. Brush scones with egg wash; sprinkle with remaining 1/4 cup sugar.
4. Bake in preheated oven for 12 to 15 minutes or until golden.

 

Step by step:

1. Preheat oven to 400 degree F. Stir together flour, 1/4 cup sugar, and next 3 ingredients in a large bowl; cut int butter with a pastry blender or fork until crumbly. Stir in cherries and almonds.

2. Whisk together buttermilk, 1 egg, and almond extract; add to flour mixture, stirring with a fork just until dry ingredients are moistened and mixture forms a shaggy dough.Use floured hands to pat dough into a 1/2-inch thick, 10-x7-inch rectangle on a lightly floured surface; cut into 16 rectangles.

3. Place scone dough on a parchment paper-lined baking sheet.

4. Whisk together remaining egg and 1 teaspoon water.

5. Brush scones with egg wash; sprinkle with remaining 1/4 cup sugar.

6. Bake in preheated oven for 12 to 15 minutes or until golden.

Nutrition Information:

covered percent of daily need