These scones are excellent - however, I do have to caveat that with the fact that my dough was incredibly moist (more like cookie dough) than bread dough so I dropped the dough on parchment lined baking sheets for ease (and for a more rustic look) and needed to cook for ~3 minutes longer than the recipe stated. I used a dried berry mix and subbed nutmeg for allspice (personal preference). I also skipped the glaze as I don't care for any of C.L.'s milk (or water) powdered sugar glazes. The scones are very tasty; crumbly on the outside and super moist on the inside. Great for a "power breakfast" on-the-go during busy work days. Would make again anytime for our own enjoyment or to serve others; enjoy!
Toasted Almond and Cherry Scones
Photo: Ellen Silverman; Styling: Toni Brogan
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Amount per serving
- Calories: 258
- Fat: 8.7g
- Saturated fat: 3.9g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.9g
- Protein: 5.7g
- Carbohydrate: 39.3g
- Fiber: 3.1g
- Cholesterol: 19mg
- Iron: 1.6mg
- Sodium: 363mg
- Calcium: 140mg
- 4.5 ounces all-purpose flour (about 1 cup)
- 3.3 ounces whole-wheat pastry flour (about 3/4 cup)
- 1/2 cup old-fashioned rolled oats
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 5 tablespoons chilled butter, cut into small pieces
- 1 cup fat-free sour cream
- 1 teaspoon vanilla extract
- 1/3 cup chopped dried cherries
- 1/3 cup chopped almonds, toasted
- Cooking spray
- 1/2 cup powdered sugar
- 4 teaspoons 2% reduced-fat milk
- 1. Preheat oven to 400°.
- 2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place oats in a food processor; process until finely ground. Add flours, brown sugar, and next 5 ingredients (through allspice) to processor; pulse 3 times. Add butter; pulse 5 times or until mixture resembles coarse meal. Add sour cream and vanilla; pulse 3 times or just until combined (do not overmix). Add cherries and nuts; pulse 2 times.
- 3. Turn dough out onto a lightly floured surface; knead lightly 3 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter to form 10 rounds. Place rounds 1 inch apart on a baking sheet lightly coated with cooking spray. Bake at 400° for 14 minutes or until golden brown. Remove from baking sheet; cool on a wire rack.
- 4. Combine powdered sugar and 4 teaspoons milk, stirring with a whisk. Drizzle powdered sugar glaze over scones.
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