July 5, 2017
MAKES 15-18 scones
2½ cups all purpose flour
1 tablespoon baking powder
10 ounces Bonne Maman Cherry Preserves
½ teaspoon salt
⅓ cup sugar
6 tablespoon butter, cold
1 cup dried cherries, chopped
⅓ cup sliced almonds
1 teaspoon almond extract
⅓ cup milk plus ¼ cup milk for brushing scones.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Preheat oven to 450°
In a mixing bowl, combine 2 cups flour, baking powder, salt and sugar.
Cut butter into small pieces and add to mixture. Using hands combine together to create a coarse and mealy product.
Add almond extract, egg and ⅓ cup milk and mix until it forms a slightly sticky dough.
Mix in dried cherries and ¼ cup of the sliced almonds.
Using the remaining flour, transfer dough to floured surface, then knead a few times to coat with flour.
Using rolling pin, rough roll out dough to ½" thickness and spread cherry preserves over dough.
Fold dough over in thirds to cover preserves.
Re-roll dough out to ½" in thickness and a rectangular shape.
Cut dough using dough cutter (or pizza cutter) into triangular shapes.
Transfer to baking pan lined with parchment paper and brush with remaining milk.
Top with remaining sliced almonds and sprinkle with sugar.
Bake for 8-12 minutes (until golden brown).
Remove and transfer to cooling rack. Serve warm.
Recipe by / Author: Keith & Jacqueline Hughes
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