A few weeks ago, I made my own biscuits for the first time. My mom noticed there’s not much difference between biscuits and scones by way of recipe–except biscuits call for melted butter vs. cutting in butter for scones.
Cutting in butter seems fussy and not my style, so following my mom’s observation, I made very slight tweaks to the recipe my Foodbuzz friends posted. The ingredients are the same (except ½ cup fewer cherries, no salt, more extract), but the process is different. I’ve also added an almond glaze ’cause this kat rolls sweet. Consider these a lazy–katlike?–take on scones. Thanks for inspiring this one, CC Recipe!
Continuing on my cherry kick after last week’s pickin’, here’s another tasty twist on cherries and almonds.
CHERRY ALMOND SCONES WITH ALMOND GLAZE
2 cups flour
1 tablespoon baking powder (I used Lievito Pane degli Angeli per Dolci)
3 tablespoons sugar
1 egg
½ cup Bing cherries (cut in eighths)
½ cup sliced almonds
1 teaspoon almond extract (original recipe called for ½ teaspoon–but mo’ is betta!)
4 tablespoons butter, melted
3/4 cup heavy cream
Combine dry ingredients. Melt butter, beat egg separately. Add cream and almond extract to butter. Fold wet ingredients into dry ingredients. Add cherries.
Use an ice cream scoop to portion the dough. Brush tops with additional heavy cream, then sprinkle turbinado sugar.
Bake for 12-15 minutes at 400 degrees F. Cool on baking rack. Drizzle with almond glaze.
ALMOND GLAZE
1/3 cup powdered sugar
1/4 teaspoon pure almond extract
1-2 teaspoons milk
June 21, 2010 at 9:27 am
I will be trying this scone recipe, looks delicious!
June 21, 2010 at 12:19 pm
Absolutely lovely! I really like the glaze idea, you don’t see that on scones ever. I’m getting some cherries this weekend, not the pick-yer-own type, but I’ll give these a go!
June 21, 2010 at 2:02 pm
Looks delish Hope! I like the glaze for a super sweet touch, excellent use of your cherries. I may have to buy more cherries now!
June 23, 2010 at 11:14 am
These really look delicious and I wish I had one as I sip my morning coffee. I am new to your blog and have spent some time playing catch-up with your earlier posts. I really like your recipes and the tone of your blog. I’ll be back often to see what else you’ve been cooking. I hope you have a wonderful day. Blessings…Mary
June 23, 2010 at 11:40 am
Thank you all! 🙂 I was so happy these worked out, being my maiden scone voyage and all. I’m going to edit the recipe to suggest giving each scone a slight, flattening squish with the back of the scoop to help the shapes bake more evenly. This weekend will be the last for cherry picking, but have no fear, today is the first day for blueberries…so more fun to come in Katty’s Kitchen! Happy hump day!
June 23, 2010 at 12:47 pm
You know, I actually like your very rustic scone shape. Looks very appealing.
Cherry season is soooo short, but blueberries coming into season makes me very happy.
June 23, 2010 at 6:16 pm
I love scones for morning tea (or anytime for that matter, I just love them!). These look so delicious with the flakes of almonds and cherry pieces. Yum!
June 27, 2010 at 12:41 pm
Katty, I am so glad you gave these a try, your scones look wonderful and I love the Almond Glaze, YUM!