Lilys Lakeridge Amarettoalmond Cherry Scones Recipes

CHERRY ALMOND SCONE RECIPE

Steps:

• Dice a stick of butter and place back in the refrigerator.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
• In a small mixing bowl, beat together the egg, whipping cream, and almond extract. Set aside.
• Remove the butter from the refrigerato,r and using a pastry blender, cut it into the flour mixture. (You will have small chunks of butter. That's fine.)
• Pour the whipping cream mixture into the flour/butter mixture.
• Stir with a large spatula until the liquid is incorporated into the flour.
• Add the dried cherries & almonds, and mix one more time.
• Put the dough out onto a cutting board that's sprinkled with a little flour.
• Using your hands, mold the dough together, and begin shaping into a disc.
• Use a rolling pin to flatten the disc so it measures 8 to 9 inches in diameter.
• With a large sharp knife, cut the disc into eight sections.
• Place the sections on a cookie sheet lined with parchment paper, at least 2 inches apart.
• Refrigerate the cookie sheet for 30 minutes.
• When the refrigeration time is almost over, preheat your oven to 400 degrees F.
• Remove the scones from the refrigerator. Brush with more whipping cream, and sprinkle with sanding sugar if desired.
• Place the cold cookie sheet in the oven.
• Bake for 20 to 25 minutes, watching closely at the end. Scones should be golden around the edges.
• Remove to a cooling rack. Serve warm or at room temperature.

CHERRY, CHOCOLATE AND PECAN SCONES WITH STRAWBERRY JAM

Steps:

• Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
• In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Set aside. In a medium bowl, combine the sour cream with the egg. Mix in the cherries, chocolate chips, pecans and golden raisins. Set aside.
• Use a grater with large holes to grate the butter over the dry ingredients. Alternatively, cut the butter into small cubes. Lightly work the butter into the flour with your fingers until it looks like small peas. Gently work the sour cream mixture into the flour mixture. Using your hands, gather the ingredients together from the bottom of the bowl. Wash your hands, then turn out the dough onto a lightly floured surface, then gather the dough together. Take care not to overwork the dough!
• Gently press the dough into a loose 1-inch-thick circle, about 5 inches in diameter. Use a knife to cut the circle into 6 equal wedges (like slices from a pie). Place the wedges spaced out on a nonstick or parchment-lined baking sheet and sprinkle with sugar.
• Bake the scones until golden brown, 15 to 18 minutes. Allow them to cool a few minutes before serving with the Strawberry Jam.
• In a large bowl, stir together the strawberries with the sugar and vanilla to evenly coat. Allow the mixture to macerate, or sit, for about 15 minutes until the berries are "weepy"-softened and letting off liquid.
• Transfer about three-quarters of the strawberries and some of the liquid at the bottom of the bowl to a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the fruit starts to break down, 5 to 8 minutes. Remove the saucepan from the heat and stir back into the bowl of uncooked strawberries. Stir in the balsamic vinegar. Serve warm or let cool, then cover and store in the refrigerator for about a week.

AMARETTO CHERRY SCONES

Steps:

• In a small saucepan, heat dried cherries in amaretto over medium heat for five minutes. Gently stir to infuse cherries with amaretto. Let cool. Drain cherries, reserving infused amaretto for icing.
• Preheat oven to 400 degrees.
• Combine flours, baking powder, baking soda, salt, and cinnamon in a large bowl. Add lemon zest. Remove butter from refrigerator. Cut into small cubes. Mix butter into flour mixture. Finish combining flour and butter with hands, squeezing butter into flour with fingertips until mixture resembles a coarse meal.
• Add cherries and pecans. Slowly stir in buttermilk and vanilla with rubber spatula. When combined, turn dough onto heavily floured surface. Knead dough to make sure buttermilk is incorporated throughout.
• Pat into 4x12-inch rectangle. Cut into squares and then triangles with large knife.
• Place scones on parchment-lined baking sheet with space between. Beat egg and water/milk in shallow bowl. Brush mixture onto each scone.
• Bake 20-25 minutes, rotating pan after ten minutes. Let cool completely.

LILY'S LAKERIDGE AMARETTO/ALMOND CHERRY SCONES

Steps:

• pit and coarse chop approx 30 ripe red bing cherries. lay out in single layer of a baking dish and pour in amaretto to make a shallow bath. do not fully cover cherries. place pan in warm oven (about 200F) until amaretto is evaporated and cherry pieces are somewhat dry. flour: UK scone recipes often call for self-rising flour and significant reduction of the baking powder (or none at all), while US recipes with all-purpose flour tend to include baking powder. with this recipe, using cake flour and self-rising, the baking powder was cut in half. mix flour, baking powder, sugar, salt, almond pieces, white chocolate chunks and blend all with hands mix all the wet ingredients: half&half, honey, vanilla extract, and a little of the amaretto (if desired) and set aside. start with butter that is frozen solid and grate to form pea-sized or smaller pearls or curls. use both sticks and add quickly, blend with hands into dry flour mixture and put in freezer immediately (for 10-15 min) to keep the butter frozen. mix the wet ingredients until consistent. add the wet mixture and cherries to the dry ingredients all at once and blend/fold with hands being careful not to overwork the dough as though making US style biscuits. return to freezer for about 1/2 hour. grease/butter a baking sheet and, with hands, form scones to size 1 1/2 to 2 inch wide balls and slightly flatten. brush on whipped egg for glaze. bake 12-15 minutes or until light golden brown

CHERRY ALMOND SCONES

Steps:

• Heat oven to 400°F. Line large cookie sheet with parchment paper.
• In large bowl, combine 1 1/4 cups Bisquick mix, sugar, cream cheese, cherries, 1/2 cup of the almonds and the almond extract; stir until dough forms.
• Place dough on surface sprinkled with remaining Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball and flatten to 1/2-inch thick. Using a 2 1/2-inch round biscuit cutter dipped in Bisquick mix, cut out scones; place 2 inches apart on cookie sheets. Reroll and cut any remaining dough. Sprinkle remaining 1/2 cup almonds over tops. Bake 10 to 14 minutes or until edges are set and toothpick inserted in center comes out clean. Serve warm.