So good! These scones are nice and crispy on the outside, but moist and tender on the inside. The only changes I made were to use low-fat sour cream (because that is what I had in the fridge) and I added about 1/4 tsp of almond oil and 1/8-1/4 tsp of cinnamon to the glaze. Otherwise, I wouldn't change a thing! I will definitely be making these again.
Toasted Almond and Cherry Scones
Nomad0321 Posted: 03/05/10
vvdevine Posted: 12/06/11
I think these were a big waste of time and ingredients. They came out relatively tasteless, and somewhat dry. I also used low fat sour cream. I had made them to give as Christmas gifts but they are going with my husband to work instead to give him a snack with his coffee. He proclaimed them "not bad" but "not great" either. They taste to me like something you might find at Whole Foods - trying so hard to be healthy that they forget the taste part.
jmeleeS Posted: 02/02/14
Addictive! These scones are amazing! Right from the oven they are crisp on the outside and perfectly moist on the inside; great on-the-go breakfast during busy work weeks! I can usually put this bread together in ~12 minutes (minus cook time). A few tips: 1) Don't try to knead, roll & cut; just drop these scones onto parchment lined paper and bake for a rustic look. The bread will be more like cookie dough batter. 2) Use any dried fruit / nut combo you want; I used a dried cranberry, cherry & blueberry blend and walnuts. 3) Sub out sour cream for plain low-fat greek yogurt for more protein. 4) For personal preference, I used nutmeg in lieu of allspice. 5) skip the glaze; it's unnecessary and saves on calories / sugar. I've made these several times and can't get enough - definitely a recipe that I make over & over again. Wouldn't hesitate to make and serve for company either. This one is a keeper; Enjoy!