Profile image
By The English Kitchen
Contributor profile | More stories
Story Views

Last Hour:
Last 24 Hours:

Cherry & Almond Scones

Saturday, November 12, 2016 21:23
% of readers think this story is Fact. Add your two cents.


Brrrr . . .  we have been having a real cold snap of weather this past week and they are saying now we are in for the coldest Winter we have had in a while.


I an not usually a person who goes in for hot drinks, but with these colder days I have been indulging in all of my favourite herbal blends and well . . .  what goes better with a hot cuppa in the afternoon than a little smidgen of cake or a cookie or  . . .


A delicious scone . . .


Especially when it is one of these tasty scones with some cream and jam . . .  uh oh  . . . naughty girl . . . buttery, crumbly, filled with glace cherries and topped with moreish toasted almonds . . .


Simply put. These are gorgeous.  Wonderful.  Scrummy yummy.   Just the perfect pick me up.


 *Cherry Almond Scones*
Makes 8
Printable Recipe

Beautifully  rich and flaky scones, stogged full of candied cherries and lovely flavours of vanilla and almond.  The flaked almonds which are baked on top give them a lovely crunch.

2 cups plain flour (200g)
1/3 cup caster sugar (65g)
2 tsp baking powder
1/4 tsp salt
1/3 cup chilled butter (75g)
2/3 cup whipping cream (156ml)
1 large free range egg, lightly beaten
1 tsp pure almond extract
1 tsp pure vanilla extract
1 cup candied cherries, washed, dried and cut into quarters (200g tub)
flaked almonds and cream to finish

Preheat the oven to 200*C/400*F/ gas mark 6.  Line a baking sheet with parchment paper.  Set aside.

Sift the flour into a bowl along with the sugar, baking powder and salt.  Drop in the butter, cut into bits.  Rub the butter in with your finger tips until the mixture resembles fine bread crumbs.   Stir in the cherries.   Whisk together the cream, egg and extracts.   Stir the wet ingredients into the dry ingredients with a fork.  The mixture will be very sticky.  Tip out onto a floured board.  Knead several times with floured hands to bring together.  Pat out to 1 inch thickness.  Cut into rounds with a sharp round cutter, 3 inches in diameter., using a sharp up and down tap.  Do not twist.

Place rounds onto the prepared baking sheet.  Brush the tops with more cream and sprinkle with flaked almonds.  Bake for 18 to 22 minutes until well risen and golden brown.  Scoop off onto a wire rack to cool.   Dust with icing sugar to serve if desired.   Delicious split and served with clotted cream and preserves.

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


We encourage you to Share our Reports, Analyses, Breaking News and Videos. Simply Click your Favorite Social Media Button and Share.

Report abuse


Your Comments
Question   Razz  Sad   Evil  Exclaim  Smile  Redface  Biggrin  Surprised  Eek   Confused   Cool  LOL   Mad   Twisted  Rolleyes   Wink  Idea  Arrow  Neutral  Cry   Mr. Green

Top Stories
Recent Stories



Top Global

Top Alternative



Email this story
Email this story

If you really want to ban this commenter, please write down the reason:

If you really want to disable all recommended stories, click on OK button. After that, you will be redirect to your options page.