The original recipe is from Anne Burrell and can be found here. My modifications included removing the cinnamon (my mom cannot eat cinnamon) and increasing the cream based on user comments. Everyone at my party LOVED these scones. They are delicious served warm.
Almond and Cherry Scones
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 lemon, zested
Pinch salt
1 1/2 sticks cold butter, cut into pea size pieces
1 cup dried cherries
1/2 cup toasted sliced almonds
3/4 cup heavy cream
Turbinado sugar, for garnishing
1. Preheat oven to 375 degrees F.
2. In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
3. Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm.
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