November 27, 2013

Cherry Almond Scones

I've been thinking: I believe I enjoy the holiday of Thanksgiving so much because it is an extension of birthday season.  The food remains over the top, friends and family are grinning and gathered together: it's just a general good time...


Trot's birthday kicks off the month of November, and then mine. Ours are closely followed by family far and wide, including my brother B

                                    notice that bear came for the party?


                                          that's Jack- Trot and Huckle's cousin

who, incidentally, I did not give pattern blocks to for his birthday.  Friends have birthdays sprinkled in this month, too.  Ace helped me bake a chocolate cheesecake for one of them.


I also baked up some cherry-almond scones which finally gets to the core of this post: a recipe!  Happy birthday to fellow Scorpio (see? another reason for the lobster tattoo- quite similar!) and Sagittarius folk out there!!!


Cherry-almond scones (adapted from Eric Hegyi of "The Peter Shield's Inn")

2C flour                                                            1/2C yogurt (I used vanilla)
2t baking powder                                              1 egg plus one egg white
1/4 t baking soda                                  1t fresh coffee grounds (not brewed)
1/2t salt                                                1T of sliced almonds/scone or about 1/2C
1/4C sugar (plus extra for almonds)  1 6 oz jar marachino cherries (chopped)
1/3C butter                                          1t each vanilla and almond extract

- Combine first 5 ingredients, then cut in butter.  Combine yogurt, egg, coffee and extracts until well blended.  Add cherries to yogurt mixture, then add in butter mixture.  Mix to combine.  Turn out dough onto a lightly floured surface, shape into a 6" circle, and cut into 8 pieces.  Or, use a scone pan like me.  Either way, place scones into a 425* preheated oven for 12-15 minutes.

While you wait, prepare almond topping.  Mix together almonds, egg white, and a few sprinkles of sugar to taste.  When scones are done, pull pan from the oven and cover each scone with the almond mixture.  Return to oven for 1-2 minutes, then remove from oven and allow scones to cool.  These taste just fine the day of, but I like them even better a day or so later after the flavors have all melded together.


1 comments:

smalltownme said...

Yummy scones!

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