Almond Chocolate 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.

CHOCOLATE CHERRY ALMOND SCONES

Steps:

• Heat oven to 450°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix flour, 5 tablespoons sugar, the baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse meal. Stir in cherries and chocolate. In small bowl, beat egg, 1/2 cup plus 3 tablespoons of the milk and the almond extract with whisk; add to flour mixture, stirring just until moistened. (Dough will be sticky.)
• On cookie sheet, pat dough with floured hands into 8-inch round. Cut round into 12 wedges, but do not separate. Brush dough with remaining 1 tablespoon milk; sprinkle with 1 teaspoon sugar and the almonds.
• Bake 15 minutes or until golden brown. Carefully separate wedges; serve warm.

ALMOND CHOCOLATE CHERRY SCONES

Steps:

• Preheat oven to 425 degrees.
• Prepare a baking sheet by place a large sheet on parchment paper on it.
• To a food processor add whole wheat flour, brown sugar, baking powder, baking soda, and salt. Blend to mix.
• Next add pieces of butter to the blender. Pulse blender until the butter is combined and starts to look like small peas.
• In a small bowl, add almond milk, vanilla extract, almond extract, and egg. Whisk together and add liquid mixture to the blender. Pulse the blender until the mixture starts to look like a dough and wet and dry ingredients are combined.
• Place dough on a well floured surfaced. Add cherries and chocolate chips to the dough. Using well floured hands, gently fold the cherries and chocolate into the dough.
• Form the dough into a large disc shape.
• Cut dough into 8 triangular pieces.
• Add the scones to the prepared baking sheet. Place about 1″ apart from each other. Sprinkle the tops with the sliced almonds.
• Bake for 13-15 minutes. (14 minutes was my sweet spot)
• Remove from oven. Let cool for 5 minutes and serve

DRIED CHERRY ALMOND SCONES

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
• Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.
• In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.

DOUBLE CHOCOLATE-CHERRY SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine 1 3/4 cups plus 2 tablespoons flour, cocoa powder, brown sugar, baking powder, and salt in a bowl and mix thoroughly. Fold in chocolate chips.
• Whisk together 1/2 cup plus 2 tablespoons heavy cream, almond extract, and vanilla extract in a bowl. Stir cream mixture into flour mixture with a spatula until there are large clumps. Mix in cherry pie filling. Press the dough gently and lightly into a ball, being careful not to overmix.
• Place dough onto a large cutting board and press into a disc that is approximately 1-inch thick and 10 inches in diameter. Cut into 8 wedges and transfer to the prepared baking sheet.
• Bake in the preheated oven for 10 minutes, then reduce heat to 375 degrees F (190 degrees C). Rotate the baking sheet and bake until the scones have a crispy crust with a light, moist interior and the edges look dry, about 10 more minutes. Remove from the oven, transfer to a cooling rack, and cool for 15 minutes.

CHOCOLATE ALMOND SCONES

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Combine flour, baking powder, sugar and salt.
• Cut in butter until it resembles course meal.
• Add 2 eggs (1 egg is reserved for later use), almond extract and cream.
• Stir until soft dough forms; mix in chocolate chips and toasted almonds.
• Pat out dough until 3/4 inch thick.
• Cut into diamond shape; brush with reserved egg.
• Place on baking pan coated with cooking spray.
• Bake for 10 minutes until lightly browned.
• Serve warm.

CHERRY ALMOND STREUSEL SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the cream, egg and extract; stir into crumb mixture just until moistened. Stir in cherries. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. , For streusel, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in almonds. Sprinkle over dough. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.