The biscuit-like texture of scones makes them a hearty option for breakfast, lunch, or a snack. They're also a good choice to make for company because they bake quickly.

Recipe by Oxmoor House October 2011

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Oxmoor House

Recipe Summary

Yield:
12 servings (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 5 tablespoons sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse meal. Sitr in cherries and chocolate.

  • Combine egg, 1/2 cup plus 3 tablespoons milk, and almond extract, stirring well with a whisk. Add milk mixture to flour mixture, stirring just until moist. (Dough will be sticky.)

  • Pat dough into an 8-inch circle with floured hands on a baking sheet lined with parchment paper. Cut dough into 12 equal wedges, cutting into but not through dough. Brush top of dough with remaining 1 tablespoon milk, and sprinkle with remaining 1 teaspoon sugar and almonds.

  • Bake at 450° for 15 minutes or until golden brown.

Source

Cooking Light Way to Bake

Nutrition Facts

186 calories; fat 6.9g; saturated fat 3.9g; mono fat 1.5g; poly fat 0.4g; protein 3.7g; carbohydrates 27.3g; fiber 1.3g; cholesterol 31mg; iron 1.3mg; sodium 146mg; calcium 60mg.
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