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
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!