Time 30m Yield 14 scones. Number Of Ingredients 11 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.
Time 45m Number Of Ingredients 10 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.
Time 43m Yield 6 scones Number Of Ingredients 15 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.
Time 30m Yield 10 Number Of Ingredients 6 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.
Time 40m Yield 12 Number Of Ingredients 12 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.
Time 32m Yield 8 scones, 8 serving(s) Number Of Ingredients 10 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.
