I love scones and when my friend shared her basic recipe for them, I had fun tweaking it and making a combination of flavors that are one of my favorites.
Behold, the cherry almond scone:
I make these gluten free by substituting my favorite gluten free flour and 2 teaspoons of xanthum gum. I do a cup for cup substitution with the flour.
Cherry almond scones
preheat oven to 400 degrees
2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1/4 cup sugar
6 TBSP butter
3/4 cup whole whipping cream
3/4 tsp. almond extract
2 1/2 TBSP cherry liquid
1/3 cup chopped maraschino cherries
1/2 cup powdered sugar
1/4 tsp. almond extract
1 1/2 TBSP cherry liquid
Mix together dry ingredients
Cut in butter.
Mix liquid ingredients together.
Make a well in the dry ingredients and pour in wet ingredients. Mix.
Fold in chopped cherries. At this point I usually use my hands to make a ball of dough.
Pat the dough into a circle on a baking sheet. I typically use parchment paper, but was out. Cut the circle into 8 wedges and separate the wedges (this is so the scones will get that lovely, crusty outside).
Bake in a 400 degree oven for 20-25 minutes, until lightly browned.
Mix up the glaze and drizzle over slightly cooled scones.