Clarion County Recipe of the Day: Cherry Almond Scones
Make these scones for your holiday brunch!
Cherry Cream Scones
3/4 cup dried cherries
1 cup boiling water
3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup butter, room temperature
1 large egg, separated
1/2 cup sour cream
3/4 cup half-and-half cream
1-1/2 teaspoons almond extract
~Soak cherries in water for 10 minutes. Drain and set aside.
~In a large bowl, combine flour, sugar, baking powder, salt, and cream of tartar. With a pastry blender, cut in the butter. Set aside.
~Preheat oven to 400°.
~In a small bowl, combine egg yolk, sour cream, cream, and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cherries.
~Divide dough in half and shape into balls. Roll each ball into a 6-in. circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar.
~Bake 15 to 20 minutes or until golden brown. Serve warm.
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