Monday, March 11, 2013

Recipe #21: Cherry Almond Scones

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For some reason I always thought scones were hard to make but not so much. This recipe was really straight forward and although they list a bench knife as optional equipment I think it should be required. It really is helpful when you roll the dough out into a disc and then you cut into 8 wedges. The bench knife makes a really nice clean cut and if it has inch measurements on it then all the better - that way you can make sure the disc is 9 inches wide and approx. 1 inch high.

I cooked the scones almost 10 minutes longer then the recipe called for. I expected to see some sort of browning happen but it never did and I didn't want to take the chance of them drying out. In the end I would have kept them in just a tad longer.

They turned out beautiful. I love how you can see the layers of dough, almonds, and cherries AND they were not dry at all. I am so used to scones at coffee shops that are super dry which is why my husband typically never eats scones until he tried these. The recipe yields 8 scones and within 24 hours we only have 3 left so.... since my 9 month old can't eat them yet that means we have been eating these at record pace.

The best way to serve these in my opinion is breaking off a piece and spreading a nice layer of jam over them. The added sweetness along with the texture of the jam is such a good compliment. Beware though: you won't stop at just one bite.

Dog pictured: Coco or Coco Chanel as I like to call her. All rights reserved to KK and Iniko Basilio.

For full recipe see page 81 in the Dahlia Bakery Cookbook 



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