Cherry Almond Scones

(This recipe is one I adapted from a cookbook to my own tastes and ingredients I had on hand.  I’m sorry to say I don’t own or remember the cookbook, but these are delicious made with fresh cherries!)

Ingredients:

1 egg, at room temperature

½ to ¾ cup milk

1 teaspoon pure almond extract

2 cups all-purpose flour

¼ cup sugar

4 teaspoons baking powder

¼ teaspoon salt

1/3 cup cold butter

1 cup fresh cherries, pitted and cut into quarters, or substitute frozen cherries cut in quarters while frozen—do not thaw before mixing them in.

2 Tablespoons buttermilk (optional)

2 Tablespoons coarse sugar (optional)

Directions:

Preheat oven to 450 degrees.  Line a baking sheet with parchment paper.

Whisk egg in a small measuring cup. Add milk to make ¾ cup liquid.  Whisk in the almond extract.

In a large bowl, combine the flour, sugar, baking powder, and salt; whisk to combine.  Add the butter and, using your fingers or a pastry blender, break up the butter until the pieces are the size of peas.

Add the milk mixture and the cherries to the flour mixture and gently mix together with a rubber spatula in a turning motion until just combined (DO NOT OVERMIX).  The dough will look rough and uneven.  Empty the dough onto a lightly floured work surface.  Pat and gently shape the dough until it sticks together in a disc about 1 and ½ inches thick.  Transfer to the prepared baking sheet.

Using a sharp knife, cut the disc into 8 pie-shaped pieces and separate the scones slightly.  If desired, using a pastry brush, brush each scone with buttermilk and sprinkle lightly with coarse sugar.  Bake until golden brown, 15 to 20 minutes.  Serve warm.

Makes 8 yummy scones.

Until next time, take care, enjoy these glorious days of summer, and may God bless you,

Cathy

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