Dried Cherry-Almond Scones
2 1/4 cups all-purpose flour
1/2 cup sugar, divide
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into pieces
1 cup dried cherries
1/2 cup chopped toasted almonds
2/3 cup buttermik
1/2 teaspoon almond extract
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.
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.
Bake in preheated oven for 12 to 15 minutes or until golden.
Source: adapted from 2009 Christmas with Southern Living
16 small rectangular scones
Wednesday, February 2, 2011 - 9:56pm