Scones: Cranberry Almond Scones
Source of Recipe
Ohio State Fair 2003 3rd Place Winner: Ashley Brock
List of Ingredients
1/2 cup dried cranberries(plus 1 cup warm water)
2 cups all-purpose flour
5 tablespoons brown sugar
2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 teaspoon almond extract
1 egg yolk, beaten
1 cup sour cream
1/2 cup toasted almonds
Glaze:
1 cup powdered sugar
3 tablespoons milk
1/4 teaspoon almond extract
Recipe
Preheat oven to 400 degrees F. In small mixing bowl, pour warm water over dried cranberries to hydrate. Let stand 5 minutes; drain well.
In large mixing bowl, combine flour, brown sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles crumbs. Add drained cherries and almond extract. Set aside.
In small mixing bowl, combine egg yolk and sour cream. Add egg mixture to dry mixture; using a fork, stir until well combined. Knead dough in bowl quickly by folding and gently pressing for 10-12 strokes, or until dough is smooth. On baking sheet, pat out dough to about a 7 inch circle. Cut into 8 wedges. Arrange cut wedges 1 inch apart on baking sheet. Bake in 400 degree F. oven for 12-15 minutes, or until light brown.
Add ingredients for glaze in a small bowl; stir until you have a smooth drizzling consistency.
Cool scones 10 minutes, and drizzle with glaze.
Yield: 8 scones
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