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SCONES - Cherry Almond Orange Glazed Scones
Nb persons: 0
Yield: 8 scones
Preparation time:
Total time:
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| CHERRY-ALMOND ORANGE GLAZED SCONES by:Dash | |
| 2 1/4 cups | all purpose flour plus extra for dusting |
| 1/2 cup | granulated sugar |
| 2 tsp | baking powder |
| 1/2 tsp | salt |
| 1 Tbsp | orange zest |
| 1 stick | cold butter, cubed |
| 3/4 cup | heavy cream |
| 2 extra-large eggs, divided | |
| 1 tsp | almond extract |
| 1/2 tsp | pure vanilla extract |
| 1/2 cup | dried cherries |
| 1/2 cup | toasted almond slices, divided |
| 1 tsp | water |
| 1 Tbsp | turbinado sugar |
| For the Orange Glaze: | |
| 1 cup | powdered sugar |
| 1 tsp | orange zest |
| 2 Tbsp | fresh orange juice |
SERVINGS: Makes 8 scones
DIRECTIONS:
1. Preheat the oven to 350°F and spread the sliced almonds on a baking sheet. Toast the almonds for 5 minutes until lightly golden. Set aside to cool completely before adding to the dough.
2. Increase the oven temperature to 400°F and line a baking sheet with parchment paper.
3. In a medium mixing bowl, sift together the all purpose flour, granulated sugar, baking powder, salt and orange zest.
4. Using a pastry blender or a food processor, cut the cubed butter into the dry ingredients until it resembles coarse crumbs.
5. By hand, add the dried cherries and 1/3 cup of toasted almonds.
6. In a separate bowl, whisk together the heavy cream, 1 x-large egg, almond and vanilla extracts. Add to the dry ingredients. Mix until blended. The dough may appear crumbly.
7. Turn the dough out onto a lightly floured surface, and knead a few times to bring it together.
8. Using your hands, shape into an 8 inch circle around 3/4 inches thick. Cut into 8 even wedges.
9. Arrange the wedges on the prepared baking sheet at least 2 inches apart.
10. Whisk together the remaining x-large egg with 1 teaspoon of water. Brush the tops of the scones with the egg wash.
11. Sprinkle each scone with the remaining toasted almonds pressing gently into the dough. Sprinkle the tops with turbinado sugar.
12. Bake for 20 minutes or until golden. Remove from the oven. Cool until the tops are slightly warm to the touch before drizzling with the orange glaze.
13. Mix together the powdered sugar, orange zest and fresh orange juice. Add the orange juice 1 Tbsp at a time until you reach the desired consistency. Drizzle over the warm scones.
14. Serve with orange marmalade, cherry preserves and a dollop of crème fraiche
KITCHEN COUNTER:
Makes 8 scones.
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