Almond Rasin Scones 3

Sour Cream Cherry Scones

These scones are the perfect tea scone. A sweet but bland base, with pops of flavor, and a little on the dry side. Ideal for inspiring you to drink your toasty beverage of choice.

AuthorCarley KnutsenDifficultyBeginner

Topping
 ¼ cup Sliced Almonds
 1 tbsp Sugar
Scones
 2 ½ cups Flour
 ½ cup Sugar
 2 tsp Baking Powder
 ½ tsp Salt
 ½ cup Butter (soft)
 ¾ cup Sour Cream
 1 Egg
 ½ tsp Almond Extract
  cup Dried Cherries

Topping
1

In small bowl, combine both ingredients and set aside.

Scones
2

Combine flour, sugar, baking powder, and salt in a large bowl. Cut the butter in with a knife until the mixture resembles coarse crumbs. In a separate bowl, combine the sour cream, egg, and almond extract; mix until smooth. Stir the wet ingredients into the dry ingredients until just incorporated. Add the cherries. On a lightly floured surface, turn out the dough, kneading smooth. Divide the dough in half. Pat each half into a 7 inch circle. Place each disk 2 inches apart onto a large un-greased baking sheet. Cut the circles into 8 wedges but do not separate them. Sprinkle the topping mixture evenly over each circle.

Bake and Serve
3

Bake at 375 for 25-30 minutes or until the scones are lightly browned. Cool for 15 minutes, then separate the scones. Store any leftovers at room temperature in an air tight container

Ingredients

Topping
 ¼ cup Sliced Almonds
 1 tbsp Sugar
Scones
 2 ½ cups Flour
 ½ cup Sugar
 2 tsp Baking Powder
 ½ tsp Salt
 ½ cup Butter (soft)
 ¾ cup Sour Cream
 1 Egg
 ½ tsp Almond Extract
  cup Dried Cherries

Directions

Topping
1

In small bowl, combine both ingredients and set aside.

Scones
2

Combine flour, sugar, baking powder, and salt in a large bowl. Cut the butter in with a knife until the mixture resembles coarse crumbs. In a separate bowl, combine the sour cream, egg, and almond extract; mix until smooth. Stir the wet ingredients into the dry ingredients until just incorporated. Add the cherries. On a lightly floured surface, turn out the dough, kneading smooth. Divide the dough in half. Pat each half into a 7 inch circle. Place each disk 2 inches apart onto a large un-greased baking sheet. Cut the circles into 8 wedges but do not separate them. Sprinkle the topping mixture evenly over each circle.

Bake and Serve
3

Bake at 375 for 25-30 minutes or until the scones are lightly browned. Cool for 15 minutes, then separate the scones. Store any leftovers at room temperature in an air tight container

Sour Cream Cherry Scones

Thanks to Land O Lakes for the recipe!

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