MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sweet Dark Cherry & Almond Scones
Categories: Breads, Fruits, Nuts, Cookies
Yield: 12 Servings
2 2/3 c All-purpose flour
1/2 c Granulated sugar
2 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 c Cold butter; cut up
1 c Buttermilk or sour milk
3/4 c Dried sweet cherries; coarse
- chopped
3/4 c Sliced almonds
1/2 ts Almond extract
Powdered sugar
Set oven @ 400ºF/205ºC.
Line two baking sheets with parchment paper; set aside.
In a large bowl combine flour, granulated sugar, baking
powder, baking soda, and salt. Using a pastry blender,
cut in butter pieces until mixture resembles coarse
crumbs. Make a well in the center of the flour mixture;
set aside.
In a medium bowl combine buttermilk, cherries, almonds,
and almond extract. Add buttermilk mixture all at once to
the flour mixture. Stir just until combined.
Turn dough out onto a lightly floured surface. Knead
dough by folding and gently pressing it for 10 to 12
strokes or until dough is nearly smooth. Divide dough in
half. Pat or lightly roll each dough half into a 7"
circle that is about 1/2" thick. Cut each circle into
eight wedges.
Place dough wedges on the prepared baking sheets. Bake
about 15 minutes or until scones are golden on top.
Transfer to wire racks. (To serve today, omit Steps 5 and
6 and continue as directed in Step 7.)
Cool scones completely. Place in an airtight container;
cover. Freeze for up to 1 month.
Set oven @ 300ºF/150ºC.
Wrap frozen scones in foil. Bake for 15 to 20 minutes or
until heated through.
Dust with powdered sugar. Serve warm.
FROM THE TEST KITCHEN: To make 1 cup sour milk, place 1
tablespoon lemon juice or vinegar in a glass measuring
cup. Add enough milk to make 1 cup total liquid; stir.
Let stand for 5 minutes before using.
Makes: 16 scones
Better Homes & Gardens | December 2016
MM Format by Dave Drum - 28 December 2016
Uncle Dirty Dave's Archives
MMMMM
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