Dried Cherry-Almond Scones
Dried Cherry-Almond Scones could be just the lacto ovo vegetarian recipe you've been looking for. This breakfast has 217 calories, 6g of protein, and 7g of fat per serving. This recipe serves 16 and costs 50 cents per serving. 2 people have tried and liked this recipe. Head to the store and pick up
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
- 0.5 teaspoon almond extract
- 0.5 cup almonds
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 cup cherries
- 2 large eggs
- 500 g flour
- 0.5 tsp salt
- 2 tbsp sugar
- 6 tablespoons butter
- 0.6666667 cup buttermik
- 0.6666667 cup buttermik
Instructions
- 1
Preheat oven to 400 degree F. Stir together flour, 1/4 cup sugar, and next 3 ingredients in a large bowl; cut int butter with a pastry blender or fork until crumbly. Stir in cherries and almonds.
- 2
Whisk together buttermilk, 1 egg, and almond extract; add to flour mixture, stirring with a fork just until dry ingredients are moistened and mixture forms a shaggy dough.Use floured hands to pat dough into a 1/2-inch thick, 10-x7-inch rectangle on a lightly floured surface; cut into 16 rectangles.
- 3
Place scone dough on a parchment paper-lined baking sheet.
- 4
Whisk together remaining egg and 1 teaspoon water.
- 5
Brush scones with egg wash; sprinkle with remaining 1/4 cup sugar.
- 6
Bake in preheated oven for 12 to 15 minutes or until golden.