Recipe: Cherry Almond Scones (using sour cream, almond extract, dried cherries and poppy seed)
Breakfast and BrunchCHERRY ALMOND SCONES
2 cups all-purpose flour
1/3 cup sugar
1 Tbsp. poppy seed
1 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, sliced
1/3 cup sour cream
1 egg, beaten
2 tsp. almond extract
1/2 cup sweetened dried cherries
Combine flour, sugar, poppy seed, baking powder and salt in a food processor; process until well blended. Add butter; process until mixture resembles coarse crumbs. Set aside.
In a bowl, whisk together sour cream, egg and extract; stir into flour mixture. Mix well. Fold in cherries.
Pat out to 1/4-inch thickness on a floured surface. Use a 2-inch round cookie cutter to cut out; place on an ungreased baking sheet.
Bake at 400 degrees for 10 to 12 minutes.
Makes 8 to 10 scones
Source: Gooseberry Patch Breakfast and Brunch Recipes, Circle of Friends Cookbook Volume 2
2 cups all-purpose flour
1/3 cup sugar
1 Tbsp. poppy seed
1 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, sliced
1/3 cup sour cream
1 egg, beaten
2 tsp. almond extract
1/2 cup sweetened dried cherries
Combine flour, sugar, poppy seed, baking powder and salt in a food processor; process until well blended. Add butter; process until mixture resembles coarse crumbs. Set aside.
In a bowl, whisk together sour cream, egg and extract; stir into flour mixture. Mix well. Fold in cherries.
Pat out to 1/4-inch thickness on a floured surface. Use a 2-inch round cookie cutter to cut out; place on an ungreased baking sheet.
Bake at 400 degrees for 10 to 12 minutes.
Makes 8 to 10 scones
Source: Gooseberry Patch Breakfast and Brunch Recipes, Circle of Friends Cookbook Volume 2
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