Lilys Lakeridge Amarettoalmond Cherry Scones Recipes

LILY'S SCONES

Steps:

• You will need a 6½ cm / 2½ inch crinkle-edged round cutter and a lightly greased baking tray. Preheat the oven to 220°C/200°C Fan/gas mark 7/450°F. Sift the flour, salt, bicarb and cream of tartar into a large bowl. Rub in the fats till it goes like damp sand. Add the milk all at once, mix briefly - briefly being the operative word - and then turn out onto a floured surface and knead lightly to form a dough. Roll out to about 3cm thickness. Dip the cutter into some flour, then stamp out at least 10 scones. You get 12 in all from this, but may need to reroll for the last 2. Place on the baking tray very close together - the idea is that they bulge and stick together on cooking - then brush the tops with the egg-wash. Put in the oven and cook for 10 minutes or until risen and golden. Always eat freshly baked, preferably still warm from the oven, with clotted cream and jam or, my favourite, Thunder and Lightning, which is (as in the picture) clotted cream and black treacle.

AMARETTO CHERRY SCONES

Steps:

• In a small saucepan, heat dried cherries in amaretto over medium heat for five minutes. Gently stir to infuse cherries with amaretto. Let cool. Drain cherries, reserving infused amaretto for icing.
• Preheat oven to 400 degrees.
• Combine flours, baking powder, baking soda, salt, and cinnamon in a large bowl. Add lemon zest. Remove butter from refrigerator. Cut into small cubes. Mix butter into flour mixture. Finish combining flour and butter with hands, squeezing butter into flour with fingertips until mixture resembles a coarse meal.
• Add cherries and pecans. Slowly stir in buttermilk and vanilla with rubber spatula. When combined, turn dough onto heavily floured surface. Knead dough to make sure buttermilk is incorporated throughout.
• Pat into 4x12-inch rectangle. Cut into squares and then triangles with large knife.
• Place scones on parchment-lined baking sheet with space between. Beat egg and water/milk in shallow bowl. Brush mixture onto each scone.
• Bake 20-25 minutes, rotating pan after ten minutes. Let cool completely.

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.

LILY'S LAKERIDGE AMARETTO/ALMOND CHERRY SCONES

Steps:

• pit and coarse chop approx 30 ripe red bing cherries. lay out in single layer of a baking dish and pour in amaretto to make a shallow bath. do not fully cover cherries. place pan in warm oven (about 200F) until amaretto is evaporated and cherry pieces are somewhat dry. flour: UK scone recipes often call for self-rising flour and significant reduction of the baking powder (or none at all), while US recipes with all-purpose flour tend to include baking powder. with this recipe, using cake flour and self-rising, the baking powder was cut in half. mix flour, baking powder, sugar, salt, almond pieces, white chocolate chunks and blend all with hands mix all the wet ingredients: half&half, honey, vanilla extract, and a little of the amaretto (if desired) and set aside. start with butter that is frozen solid and grate to form pea-sized or smaller pearls or curls. use both sticks and add quickly, blend with hands into dry flour mixture and put in freezer immediately (for 10-15 min) to keep the butter frozen. mix the wet ingredients until consistent. add the wet mixture and cherries to the dry ingredients all at once and blend/fold with hands being careful not to overwork the dough as though making US style biscuits. return to freezer for about 1/2 hour. grease/butter a baking sheet and, with hands, form scones to size 1 1/2 to 2 inch wide balls and slightly flatten. brush on whipped egg for glaze. bake 12-15 minutes or until light golden brown

CHERRY ALMOND SCONES

Steps:

• Heat oven to 400°F. Line large cookie sheet with parchment paper.
• In large bowl, combine 1 1/4 cups Bisquick mix, sugar, cream cheese, cherries, 1/2 cup of the almonds and the almond extract; stir until dough forms.
• Place dough on surface sprinkled with remaining Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball and flatten to 1/2-inch thick. Using a 2 1/2-inch round biscuit cutter dipped in Bisquick mix, cut out scones; place 2 inches apart on cookie sheets. Reroll and cut any remaining dough. Sprinkle remaining 1/2 cup almonds over tops. Bake 10 to 14 minutes or until edges are set and toothpick inserted in center comes out clean. Serve warm.

CHERRY ALMOND SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream, almond extract and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 teaspoons of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

CHERRY-ALMOND DROP SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the yogurt, butter, egg and extract. Stir into dry ingredients just until moistened. Fold in cherries and almonds. , Drop by heaping tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray. Bake at 400° for 15-18 minutes or until lightly browned. Remove to wire racks. Serve warm.