I first had scones in London when I was in college. It was at high tea at a nice hotel, and I was hooked. My professor, Dr. Parks, warned me that not all scones were created equally. But, I went to a local grocery store and bought a generic brand bag of half a dozen. He was correct, but they weren’t terrible.

Of course, my Southern brain said, ”It’s just a sweetened biscuit.” Well, back then, you couldn’t find scones in the South and finding anything black currant was near impossible. So, cherry almond it is!

Sometimes I make them for a special breakfast, and I always make them for tea parties. They are a satisfying accompaniment for tea or coffee. Of course, a dollop of clotted cream takes them over the top! I hope you like these as much as we do.

Cherry Almond Scones

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• Author: Susan
• Total Time: 40 minutes
• Yield: 12 large scones 1x

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Description

I first had scones in London when I was in college. It was at high tea at a nice hotel, and I was hooked. Of course, my Southern brain said, ”It’s just a sweetened biscuit.”

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Ingredients

Units USM Scale 1x2x3x

Scones

• 2 1/2 cups Self Rising Flour, sifted
• 1/2 cup Butter Flavor Crisco
• 1 1/4 cups cold buttermilk
• 1/2 cup powdered sugar
• 1 teaspoon almond emulsion
• 1/2 cup almond slices
• 5 oz package dried cherries

Glaze

• 1 cup powdered sugar
• 1 pinch salt
• 2 Tablespoons milk
• 2 drops (about 1/4 tsp) almond emulsion

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Instructions

1. Preheat oven to 400 degrees F.
2. Cut shortening into flour with pastry cutter until crumbs the size of small peas.  Mix in powdered sugar.
3. In a separate bowl, mix emulsion into buttermilk.
4. Add buttermilk mixture to the dry ingredients and gently stir until it forms a shaggy dough. Do not over mix!  Gently fold in cherries and almond slices.
5. Line baking sheet with parchment paper.  Sprinkle parchment with flour and turn out dough.
6. Form into a disc and slice into wedges, gently separating wedges approximately 1 inch apart.
7. Bake on 400 for 15-20 minutes or until golden brown. Let cool about 10 minutes and drizzle with glaze.

Notes

For a tea party, you can make smaller versions in a mini muffin tin. Just check in 8-10 minutes.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: breakfast
• Cuisine: british

Keywords: scones, breakfast food, high tea, tea party foods