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.
PrintCherry Almond Scones
- Total Time: 40 minutes
- Yield: 12 large scones 1x
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.”
Ingredients
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
Instructions
- Preheat oven to 400 degrees F.
- Cut shortening into flour with pastry cutter until crumbs the size of small peas. Mix in powdered sugar.
- In a separate bowl, mix emulsion into buttermilk.
- 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.
- Line baking sheet with parchment paper. Sprinkle parchment with flour and turn out dough.
- Form into a disc and slice into wedges, gently separating wedges approximately 1 inch apart.
- 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