My Sisters Favorite Amaretto Scones Recipes

MY SISTER'S FAVORITE AMARETTO SCONES

Steps:

• Before starting scones, place raisins in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins have plumped. Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs. In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners' sugar.

AMARETTO SCONES RECIPE - (4.4/5)

Steps:

• Before starting scones, place raisins or cherries in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins/cherries have plumped. Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs. In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins or cherries and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners' sugar.

AMARETTO SCONES

Steps:

• Place cherries in a bowl and cover with amaretto; Cover with plastic wrap and let soak overnight if possible. Reserve the amaretto to use in the recipe. Mix together dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs. In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until JUST combined. Add the cherries and white chocolate chips. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly.Press out into a circle and cut into wedges. Space 1 to 2 inches apart on a cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake at 350 degrees for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners' sugar.
• *Can make a light glaze with the powdered sugar instead to drizzle.