cherry and almond scones mary berry
These 13-minute Cherry almond scones with cherry compound butter are a great way to celebrate Easter Sunday or the beginning of spring. These can be baked inside, but you can also enjoy the outdoors at a tea party or as snacks while admiring the blossoming flowers. For an extra special touch, this recipe uses cherries that have been soaked in almond liquor.
Basic ingredients for cherry and almond scones mary berry
- Scones: 1/3 cup flour
- 1 tablespoon baking powder
- 1 stick of cold butter
- 1 teaspoon vanilla extract
- 1/2 cup dried cherries.
How to make cherry and almond scones mary berry
- PREHEAT oven 425F Combine flour, sugar, baking powder, and salt in a bowl. Reconstituted cherries can be squeezed out using a tea towel, cheesecloth, or fork.
- Add the reconstituted cherries to the flour mixture and stir. Use a pastry cutter or knife to cut the butter into the flour until it looks like a coarse meal or sand. Mix the egg and vanilla into the chilled heavy cream.
- Add the cream to the flour and mix well. Use your fingers to form a ball of dough on a countertop or baking sheet.
- Use a knife to cut the circle into 6-8 wedges, depending on how big you want your scones.
- Bake the scones in a single layer on a baking sheet. Bake at 425° for 12-15 minutes or until they are light golden brown. When they are removed from the oven, they will continue to firm up.
- Let cool, drizzle with almond icing. Top with almonds.