Fresh Cherry Almond Scones!

One fresh cherry almond scone please!

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These scones are my absolute favorite! I prefer them to be made with fresh cherries but dried can be used. One of the things I really like about these scones is that they are rustic looking because they are not cut into triangles or circles.

This time of year when cherries are in season is the only time I make them. The fresh cherries contribute to making this scone an excellent one.

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Cherry and almond is probably one of the greatest flavor combinations! They’re so moist and so DELICIOUS!

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These past few weeks have been pretty busy and a little crazy so I haven’t gotten to post anything. I had a cake project assignment and my practical for my cake decorating class, which ended up turning out fantastic. For my FIRST cake that I ever stacked and covered in fondant, I was very happy! I know it’s not perfect but the overall look of it was exactly what I envisioned. I made chocolate cake with white chocolate vanilla bean mousse, and vanilla bean Italian buttercream. It’s so yummy!

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Here’s the recipe:

Ingredients

2 ½ cups AP flour

½ cup whole wheat flourIMG_1276

¼ cup plus 2 Tbsp. granulated sugar

1 Tbsp. Baking powder

½ tsp. baking soda

½ tsp. salt

1 stick cold, unsalted butter, cubed

1 ¼ cup buttermilk plus 1-2 Tbsp. for brushing the tops

1 -1 ½ tsp. pure almond extract

1 cup fresh cherries quartered or halved

2 Tbsp. granulated sugar for topping

 

Flat icing:

About ¼-1/2 cup powdered sugar

Add milk or water as needed for desired consistency

Add a few drops of pure almond extract to taste

½ cup sliced almonds, toasted for topping

Directions

  1. Preheat the oven to 400 degrees Fahrenheit. Line 1 to 2 baking sheets with parchment depending on pan size and desired scone size. My scones were a little bigger and yielded 10 scones so I only used one baking sheet.
  2. In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Mix ingredients together.
  3. Cut up the cherries and remove pits with a paring knife. Or if you have a cherry pitter that can be used. Set aside
  4. Measure buttermilk and add almond extract to the buttermilk.
  5. Cut up the butter into small chunks and add to the flour. A pastry cutter, fork, or your hands can but used to cut in the butter. Work the butter into the dry ingredients until the butter is about pea sized or a little bigger. Add the cherries to the large bowl with the dry ingredients and butter. Mix them gently to coat them with flour.
  6. Add the buttermilk and almond extract mixture. Stir carefully so the cherries don’t get smashed. Mix until combined.
  7. A cookie or muffin scoop can be used, but I used my hands and made them about the size of a tennis ball. They were quite large so make them smaller if you want. I got about 10 scones with the size I made them. Brush with extra buttermilk or milk and sprinkle with about 1-2 Tbsp. granulated sugar.
  8. Bake for 18-21 minutes if they are tennis ball size. If they are smaller they will probably bake for 10-15 minutes. There done when they get a little brown on top and the bottoms are lightly browned.
  9. Once the scones are cooled, prepare the flat icing and drizzle it over the tops. Sprinkle the toasted almonds over the top.

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**This recipe has been adapted and changed from other similar recipes.

Lemon Poppy Seed Scones

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Nothing says summer like lemon and blueberry! Yum! Just like the orange poppy seed scones I posted previously, these lemon poppy scones are just as amazing!! Flaky and slightly sweet with a little crunch from the poppy seeds. So good!

They are delicious on their own or with your favorite jam. I made a simple blueberry compote to go with mine and I thickened it using cornstarch. I didn’t measure it exactly, but it is so easy to make. I used about a cup of frozen blueberries (fresh blueberries would work well too), a splash of lemon juice, about a teaspoon of lemon zest, and a sprinkle of sugar. Stir it every once in a while until it starts to boil. Next comes the slurry, which is cornstarch and water. To make the slurry, start with a couple tablespoons of cornstarch and slowly add cold water while mixing until you have a thick liquid. Pour a little bit at a time while stirring the blueberries until desired thickness is reached and it has come to a boil. This ensures that the starch has been cooked out. The heat should be on a medium-high heat when adding the slurry. You also may not use all of the slurry and if you need more start with a tablespoon of cornstarch and slowly add the cold water. Enjoy!

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Ingredients

2 cups AP Flour

1 Tbsp. baking powder

½ tsp. baking soda

¼ tsp. salt

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2 Tbsp. sugar

 

1 Tbsp. poppy seeds

Zest of 2 lemons and the juice from 1

½ cup cold butter, cut into chunks

2/3 cup almond milk

1 tsp. vanilla

1-2 Tbsp. sugar

 

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a bowl combine AP flour, baking powder, baking soda, salt, sugar, and poppy seeds. Mix it together thoroughly.
  3. Measure the milk. Add the vanilla extract to the milk.
  4. Zest 2 lemons (should be about 1 Tbsp.) and squeeze the juice from one of them. Add to the milk and vanilla. Let it sit.
  5. Cut up the cold butter into the bowl of dry ingredients. A cheese grater can also be used for this part.
  6. Use your hands, a fork, or pastry cutter to cut in the butter chunks. Work the butter into the dry ingredients until they’re about pea sized or a little bigger. It should be crumbly.
  7. Once this is achieved, add the milk mixture a little at a time. There will be about 1/8 to ¼ cup of it left. You’ll know when to stop once the dough comes together and can be made into a nice 7-8 inch disc. It shouldn’t be sticky or wet.
  8. Cut into 8 triangles and place on a parchment lined cookie sheet. (It doesn’t have to be lined with parchment but makes clean up easier.)
  9. Brush the tops with remaining milk mixture and sprinkle with sugar. Bake for 12-15 minutes. This recipe yields 8 scones. Serve with a blueberry compote your favorite jam.

 

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I love these scones a lot! They are best when they are fresh out of the oven because you have a little, sweet crunch on top from the sugar that was sprinkled on top before baking, but they are still good the next day or even after being frozen.

I hope you get a chance to make these this summer! They’re worth making!