Cherry Almond Scones

Here in the greater Seattle-Tacoma area, everyone loves the scones at the Western Washington Fair. Or at least that is what I hear… because I have never had a ‘Fair Scone’. To be honest, I wasn’t interested in eating what I thought were dry, dusty, failed biscuits. But one trip to Cannon Beach Oregon and a stay at the Stephanie Inn many years ago changed all that. Each morning, there were scones available for breakfast and my companion asked if I wanted one. Seeing my nonchalance and noncommittal attitude towards enjoying these beautiful scones intrigued and irritated her. She asked what I had against scones. I remarked I had nothing against scones I just had never enjoyed them before (I am sure I added that I considered them to be dusty ‘failed’ biscuits). So she challenged me to try these… and am I ever glad I did. These were nothing like I what I thought and immediately made me wonder if this was what all the hullabaloo was over the ‘Fair Scones’. These scones were flaky and light and subtly sweet, studded with dried fruit and nuts with a slight sparkle of sugar on top. So there I was… eating my words while eating up some scones. Today’s recipe is a slight variation from the Stephanie Inn‘s version which I enjoyed that fateful morning. It is a tribute to the delicious scone from that mind opening day and offered as a sincere apology to the scones I have maligned in the past.

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Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 6

Ingredients

1½ cups all purpose flour
¼ cup granulated sugar
1½ tsp baking powder
¼ tsp salt
¼ cup chopped dried cherries
¼ cup chopped slivered almonds
½ cup heavy cream, plus 2 tbsp more from glazing
granulated sugar or turbinado for glazing

Instructions

Preheat the oven to 350 degrees.
Line a baking sheet with parchment, silicone baking sheet, or lightly grease.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Add the chopped cherries and almonds, stirring to incorporate.
Slowly add the cream while stirring just until the dough comes together.
Turn out onto a lightly floured counter top and mold into a round.
Roll the dough out approximately ½ thick.
Cut the dough into the shapes desired.
Place the shapes onto the baking sheet and brush with cream before sprinkling sugar or turbinado over top.
Bake in middle of oven for 15 - 20 minutes or until lightly golden brown.
Cool on a wire rack before removing and serving.

Preheat the oven to 350 degrees. Line a baking sheet with parchment, silicone baking sheet, or lightly grease. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the chopped cherries and almonds, stirring to incorporate. Slowly add the cream while stirring just until the dough comes together.

Turn out onto a lightly floured counter top and mold into a round. Roll the dough out approximately 1/2 thick.