Monday, March 7, 2011

Dried Cherry Almond Scones

These scones are wonderful.  The lemon rind really brightened up the flavors of the cherries and the almonds.  I have to admit I have never made scones before...they were so easy!  I will surely make them again and again and again!!!  Yum, yum, yum!!


Dried Cherry Scones
Anne Burrell
3 cups all purpose flour
1 cup sugar
1 Tbsp. baking powder
1 lemon, zested
pinch salt
1/2 tsp. ground cinnamon
1 1/2 sticks of cold butter, cut into pea size pieces
1 cup dried cherries
1/2 cup toasted, sliced almonds
1/2 cup heavy cream
Turbinado sugar, for garnishing

In a small bowl combine the flour, sugar, baking powder, lemon zest, salt and cinnamon.  Add in the butter and rub with your fingers into the dry ingredients until coarse meal forms.  Add in the cherries and the almonds.  Add the heavy cream and combine it into the butter mixture.
Form the dough into a one inch thick disk and cut into 6-8 wedges.  Sprinkle each wedge generously with the turbinado sugar.  Transfer the wedges to a parchment lined sheet pan and bake in the preheated over for 17 to 18 minutes, turning the pan halfway through.  Serve warm.


  1. Great flavor combo! I like scones but usually shy away from them b/c of the high (butter) fat content. Definitely something to enjoy in moderation :o)

  2. You did it again!! I admire your enthusiasm, especially baking late in the day like I know you did for the scones. Yum!!!


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