Cherry Almond Scones
from ButterYum
makes 8 scones
Ingredients
250g all-purpose flour (2 cups)
65g granulated sugar (1/3 cup)
3g baking powder (1 teaspoon)
1g baking soda (1/4 teaspoon)
3g salt (1/2 teaspoon)
115g unsalted butter, chilled and cut into small cubes (8 tablespoons)
80g dried cherries, chopped (1/2 cup)
80g Greek yogurt (see note below)
35g heavy cream (see note below)
3/4 teaspoon pure almond extract
1 large egg
Directions
Cream and sugar for garnish (Turbinado or sanding sugar work well, but granulated sugar is fine),
In a small bowl, combine Greek yogurt, heavy cream, and almond extract; stir until smooth and set aside.
In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, salt and butter until mixture resembles fine crumbs.
Pour mixture into a large mixing bowl and stir in chopped cherries.
With a fork, stir in the yogurt mixture until all the crumbs are moistened.
Using your hands, press the crumbs onto the sides of the bowl until a ball of dough forms.
On a floured surface, press the ball of dough into an 8-inch round that is approximately 3/4-inch thick.
With a sharp knife, cut into 8 wedges and place on a parchment lined baking sheet and chill in the refrigerator until the oven preheats to 400F.
Just before baking, brush wedges with heavy cream and sprinkle with sugar.
Bake for 15-17 minutes or until the edges start to turn golden brown.
Cool for 5 minutes before removing from baking pan; serve warm or at room temperature.
Note: The original recipe calls for 115g sour cream (1/2 cup), omit Greek yogurt and heavy cream.
adapted from a recipe by Pam Anderson