Recipe
Sour Cream Cherry Scones Recipe
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Mystic_river1 / All my dishes 1 year, 11 months ago
If you really want your quests to enjoy these scones; serve them with Hot Columbian coffee and when they are warm from the oven. (when the scones are warm from the oven, not your guests)
Prep:20m Cook:25m Servings:16
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 Mystic_rive |
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Fans
Ingredients
- Topping
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- 1/4 cup sliced almonds
- 1 tablespoon sugar
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- Scones Ingredients:
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- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup LAND O LAKES® Butter, softened
- 3/4 cup LAND O LAKES® Sour Cream
- 1 egg
- 1/2 teaspoon almond extract
- 2/3 cup dried cherries**
Directions
- Heat oven to 375°F. Combine all topping ingredients in small bowl; mix well. Set aside.
- Combine flour, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
- Combine sour cream, egg and almond extract in small bowl until smooth. Stir into flour mixture just until moistened. Stir in cherries.
- Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
- Divide dough in half. Pat each half into a 7-inch circle. Place 2 inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake for 25 to 30 minutes or until scones are lightly browned. Cool 15 minutes; separate scones. Store leftover scones in airtight container at room temperature.
- *Substitute 2/3 cup sweetened dried cranberries.
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Average score: 3.7 / 5
No. of ratings: 3
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ahmed1 1 year, 10 months ago said:
I always wanted to make scones..That's it..I love cherries.
grandmommy 1 year, 10 months ago said:
Oh these do look divine! Saved, I may make these for that a large group I'm having over soon.
magali777 1 year, 9 months ago said:
Yummy.....thanks!
bakequery 1 year, 4 months ago said:
This recipe ROCKS! We make it using organic ingredients. The only thing we have changed is to use an egg wash on the scones before we put on the almonds and sugar. We separate the scones before we bake them because we like crunchy edges. No matter how many scone recipes we try none compare to this one. It is PERFECT!