Mar 4

Mar 4 Almond Glazed Cherry & Honey Scones

The kids and I broke down and bought a package of cherry honey scones while out shopping the other day. They were tasty, but I knew I could make an even more delicious and homemade version! Family reviews...I nailed it!

Scone Ingredients:

8 T cold unsalted butter
3/4 cup half n half, plus more for brushing
1 large egg
1 teaspoon vanilla
1 1/2 teaspoons almond extract
6 Tablespoons honey
2 cups plus 2 Tablespoons cake flour, more if needed*
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 cup dried cherries

Glaze Ingredients:

1 teaspoon almond extract
1/4 cup milk
1 cup confectioner's sugar

glaze scones on a cooling rack to catch drips

Directions:

Preheat the oven to 375° F. Position the oven racks in the top third and bottom third. Put the pie plate filled with one cup of water on the bottom third. Cube the butter into 16 pieces and place into the refrigerator until ready to use.

In a liquid measuring cup or small bowl, whisk together the cream, egg, both extracts and honey. Place it into the refrigerator as well. In the bowl of a food processor, pulse together the cake flour, baking powder and salt. Scatter the chilled butter cubes over the flour mix and pulse for about 10 (one second) pulses. Butter pieces should be covered in flour and approximately the size of large peas. Pulse the cherries in for a few more seconds. Still pulsing, quickly pour the cream mixture in a steady stream through the top of the processor. Only pulse until dough combines!

*Dough will be very wet due to the honey...add up to 1/2 cup more all-purpose flour by hand, if needed.

Dump the dough onto a lightly floured surface or large piece of wax paper. Shape it into a 9 inch square, trying not to touch the dough too much; you don't want the butter to start melting. First cut the square into four equal squares. Then cut each of those squares into quarters on the diagonal creating 16 mini triangles. (See Orange Tea Scones for detailed photos.) If dough is too wet to form and cut, just make 16 small mounds by hand.

Place them on a silicone baking mat, lightly greased cookie sheet, or a mini scone baking pan if you have one (I HIGHLY recommend one). Brush just the tops of each scone with some cream, careful not to let it drip down the sides. (Enlisting the help of others/your kids are great for this sort of task.) You can sprinkle turbinado or granulated sugar on top but I wanted to use the glaze, so I opted not to sugar them.

Bake them for 15-16 minutes. You want the tops to be dry, a little firmness to the touch and slightly golden in color. Let the scones rest in the pan for about 5 minutes before moving to a cooling rack with waxed paper underneath.

Whisk together the glaze ingredients just before using. Add more confectioner's sugar as needed until the desired consistency is achieved. (The almond extract really enhances the cherry flavor!) Drizzle over warm, not hot scones. They can be served "as is" or with the traditional clotted cream and jams.

**Orange or lime zest would be an amazing addition too!