Breakfast Cherry Scones with Almonds
I love making these and storing them in the fridge for quick on the run breakfasts, they also freeze well
This recipe contains flour (unbleached), sugar, baking powder, baking soda, salt, unsalted butter, milk (almond), applesauce (unsweetened), cherries (dried), almonds (slivered), sugar (powdered, confectioners), almond extract
Prep time: 20 min
Cook time: 15 min
- 3 cup(s) unbleached flour
- 1/2 cup(s) sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 4 tbsp. unsalted butter
- 3/4 cup(s) almond milk
- 1/2 cup(s) unsweetened applesauce
- 3/4 cup(s) dried cherries, chopped
- 1/2 cup(s) almonds, slivered
- 3/4 cup(s) powdered sugar
- 1 tsp. almond extract
- 1. Preheat your oven to 375 and line a baking sheet with parchment paper.
- 2. Whisk flour, sugar, baking powder, baking soda and salt together in a large bowl or your big standing mixer. Cut up the butter in small pieces and then add to the flour mix and work with your fingers until they are small as peas.
- 3. In a separate bowl whisk together the almond milk and apple sauce, pour ½ of into the flour mix and mix together. Then add the rest and the cherries and almonds and mix gently and only until it is all Incorporated, do not over mix it will make them tough.
- 4. Put some flour down on a clean surface, split the mix in two and put the dough balls onto the floured surface. Squish and mold them into two round discs, now take out your pizza cutter and cut each into 6 slices, just like you are cutting a pizza or a pie.
- 5. Arrange on the baking sheet, you can get them close together as they don’t really spread but make sure they are not touching. Bake for 15-17 minutes, until they are slightly golden. Take out of the oven, let cool on the baking sheet (this helps to keep them cooking) for 5 minutes then transfer to a wire rack. I like to take the parchment paper I used on the baking sheet to help catch any glaze spill, so place it under the wire rack.
- 6. Time for the glaze, sift the powdered sugar into a small bowl, add the almond extract and 1 tbsp of warm water (more if it does not run well) mix with a fork, then summon your inner Jackson Pollock and drizzle the glaze on the scones. STOP, wait a few minutes and drizzle some more, stop again and repeat. If you put it all on at once you will end up with a pool of glaze below and no one wants to waste sugar glaze… right!?
- 7. Now pour yourself a nice cup of tea, put on your fancy hat and white gloves and enjoy these delicious over-sized cookies… pinkie’s up!