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Yum! These scones are very soft and rich, with more of a cakelike texture then scones usually have. I reduced the recipe to 1/3 and got 6 nice sized scones. I liked the almond extract, DH who usually loves almond thought there should be less to let the natural scone flavor come through. I used about 1/3 dried cherries and a balance of dried cranberries only because the cherries were down to the bottom of the bag. I really liked the sweet tartness of the cherries with the almond flavor. I sprinkle the top with raw sugar and a little regular cinnamon sugar. I don't usually like and egg glaze but this along with sugar provide the crunch that these needed to contrast with the soft texture. Lovely scones, thanks Annacia for sharing! Made for ZWT 9 Scandinavia by one of Mike and the Appliance Killers.
Baked these for a Valentine's Church event. Folks LOVED them. I diced the cherries to get a more even cherry distribution, and reconstituted them in hot fruit juice to keep from losing sweetness. I thought more sweetness was needed, so I added a 1/4 cup of cherry preserves when I added the cherries. Really great taste, but you'll need to add extra flour to keep the dough from being too sticky. I needed to make more, and smaller, scones, so I divided the dough into thirds instead of halves. I got 24 scones per batch. I used turbano sugar on the tops, which gave a nice presentation and a little crunch. Thanks Annacia.
FABULOUS!!! I ended up with 8 large scones, amazingly moist and tender and with the perfect amount of sweetness (though when I was making them, 3 tablespoons of sugar seemed a bit meagre). My only change was to use yogurt (Greek and very thick) and some full cream which had turned. Really one of the best scones I've ever tasted. Thanks, Annacia.
Annacia - Thank you so much for sharing this recipe! My kids and I made these this morning and they turned out WONDERFUL - light, subtly sweet, and tender. We followed the directions exactly and used a "light" sour cream in our batch. Baked on parchment paper for 13 minutes until I could see the bottoms starting to brown.
These are fabulous. I love cherries and these had just enough sweetness to them. The creamy texture is wonderful. I baked these for about 13 minutes and they were just lightly browned. Thanks for a winner, Annacia. Made for ZWT3 2007.
What a great Sunday breakfast treat! I used whole-wheat pastry flour, fat free half-and-half, light sour cream and Splenda to fit my dietary needs, and they turned out great! Would also be good, I think, with dried cranberries. I did not sprinkle with sugar, so I added a little more Splenda to the dough. Thanks, Annacia, for another winner!
Mmmmm, cherries. Creamy and tender texture, these would be good with other dried fruits as well. I was afraid I would taste almond extract, but I didn't, so it must be just right. All the cream and butter wasn't quite decadent enough for me, so I added a handful of white chocolate chips to half the batch (which is lovely if you want some additional pockets of sweetness), but they are lovely just as is. I baked for just about 12 minutes when they were just beginning to brown on top. Thanks, Annacia!