Dried Cherry Almond Scones (Anne Burrell) |
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Prep Time: 25 Minutes Cook Time: 18 Minutes |
Ready In: 43 Minutes Servings: 6 |
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Ingredients:
3 cups all-purpose flour |
1 cup sugar |
1 tablespoon baking powder |
1 lemon, zested |
pinch salt |
1/2 teaspoon ground cinnamon |
1 1/2 sticks 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 |
honey butter, recipe follows |
1/2 pint cold heavy cream |
2 tablespoons honey |
1 orange, zested |
Directions:
1. Preheat oven to 375 degrees F.
2. 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 a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
3. Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.
4. Honey Butter:
5. In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.
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