Dried Cherry Almond Scones
Servings: 6
Recipe courtesy Anne Burrell. Makes 6 scones.
Ingredients
- 3 cup Flour, all-purpose
- 1 cup Sugar
- 1 tbsp Baking powder
- 1 Lemon, zested
- 1 pinch Salt
- 1/2 tsp Cinnamon, ground
- 1 1/2 Butter, sticks, cold, pea-size pieces
- 1 cup Cherry, dried
- 1/2 cup Almond, sliced, toasted
- 1/2 cup Heavy cream
- Turbinado sugar, for garnishing
- Anne Burrell's Honey Butter, for serving
Directions
- Preheat the oven to 375 degrees F.
- Combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Rub in the butter with your fingers until it forms a coarse meal.
- Add the cherries and almonds, then work in the cream.
- Form into a 1-inch thick disk, cut into 6 wedges and sprinkle generously with turbinado sugar.
- Bake on a parchment-lined sheet pan 17 to 18 minutes, turning the pan halfway. Serve warm with honey butter.