I am a huge scone fan. I especially love scones with cherries and lemon zest. And it goes without saying a scone is best paired with a hot cup of tea.
I started with this Martha Stewart recipe. Then adapted it slightly by adding almond extract and using milk instead of heavy cream. The scones are not overly sweet since the recipe calls for only 2 1/2 T of sugar, but the cherries give them the perfect bite of tart and sweet. I think a cranberry/orange zest variation is next on my list.
1 3/4 c all-purpose flour, plus more for work surface
2 1/2 t baking powder
2 1/2 T sugar, plus more for sprinkling
1/4 t salt
6 T salted butter, cold, cut into pieces
1/2 c dried cherries
1 t grated lemon zest
1 large egg
1/2 t almond extract
5 T milk, plus more for brushing on scones
1. Preheat oven to 425º and line a baking sheet with parchment paper.
2. In a bowl, combine the flour, baking powder, sugar and salt. Add butter. With a fork, pastry cutter or your hands, work in the butter until pea sized clumps form.
3. Stir in the cherries and the lemon zest.
4. In a separate bowl, whisk the egg, milk and almond extract together.
5. Add the liquids to the flour mixture. Slowly stir with a fork until it just comes together. If it seems dry, add more milk, but dough should not be sticky.
6. Transfer dough to a lightly floured work surface. Shape dough into a 6 inch circle. Cut dough into 8 equal wedges.
7. Place scones on prepared baking sheet. Brush them with milk and sprinkle them with sugar.
8. Bake for 12 to 14 minutes. Let cool slightly on baking sheet and transfer to wire rack or counter to cool completely.
Makes 8 scones.