Tuesday, May 15, 2012

Cherry-Almond Scones

I’ve really been on a scone kick lately—once I figured out how easy they can be to make, it’s been fun to try new combinations. (FYI, if you don’t have a food processor, a stand mixer will also work.) This batter is also great because it can be stored in the fridge for up to a week; you can just scoop out how many you need and bake them fresh each morning. Andy and his dad really liked this batch. Enjoy!

Cherry-Almond Scones
2 cups all-purpose flour
1 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
Zest from half an orange
3/4 cup butter, cut into cubes
2 eggs
1/2 cup buttermilk
1/2 tsp. almond extract
1 (3-oz.) package dried cherries
1/2 cup sliced almonds

1. Place flour and next 4 ingredients in food processor bowl; add in butter. Pulse until mixture resembles coarse sand. Place flour mixture in a mixing bowl. Stir in eggs, buttermilk, and almond extract until combined; add in cherries and almonds. Scoop batter onto a parchment paper-lined baking sheet.
2. Bake at 400° for 15 to 20 minutes or until done.

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