Cherry Almond Scones

Cherry Almond Scones

Ryze Flour

Blue Ryze Flour Bag

Prep / Cook Time

25 Minutes

Yield

8 scones

Ryze Flour

blue

Ryze Flour Bag
Prep / Cook Time

25

Minutes
Yield

8

scones
Share
Qty
Ingredients
1 1/2 cups
RYZE Blue Flour Blend + 2 tablespoons
1/4 cup
sugar
2 1/2 tsps
baking powder
1/4 tsp
baking soda
6 tbsps
butter cold
1/2 cup
buttermilk
1
large egg
1 tsp
vanilla extract
1/8 tsp
almond extract
1 1/2 tsps
flax meal mixed with 1 tablespoon warm water, let stand 5 minutes
1/3 cup
dried sour (sweetened) cherries coarsely chopped
Toppings:
Qty
Ingredients
2 Tbs.
heavy cream
3 Tbs.
brown sugar
sliced almonds
Description

Switch out the dried fruit depending on your mood and what’s available – raisins, chopped apricots, and dried cranberries are just a few.

Instructions
  • In a large bowl combine dry ingredients. Mix well. With a pastry cutter or two knives, cut in butter. You can also use a food processor but do not over process.
  • In a separate bowl, beat together buttermilk, egg, extracts, and flax mixture. Add the wet mix to the dry ingredients and mix with fork. Fold in the cherries.
    Turn dough out onto work surface and press together gently until dough is smooth.
  • Press into a ¾-inch thick disc. Use a 2 ½ inch biscuit cutter to cut the dough into biscuit- size rounds. Gather remaining dough. Press into a disc and cut out more rounds until all the dough is used. Chill the dough in freezer for an hour before baking or freezing for future use.
  • While dough is chilling, preheat oven to 400°F. Place chilled dough onto parchment lined baking sheets. Brush tops with heavy cream and sprinkle with sugar. Top with almonds. Bake for 22 to 25 minutes until golden.
  • Note: If freezing dough for future use, wrap each scone in plastic wrap and store in a Zip-Lock bag so you can pull out of freezer as needed (no need to thaw before baking). Can be stored in freezer this way for up to two weeks.
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