Scrumptious Cherry and Almond Scones

As a Brit, the scones I grew up with were delicate little things; memorably served with clotted cream and strawberry jam accompanied by tiny sandwiches with the crusts cut off as part of that now almost extinct British tradition of afternoon high tea. My family was not so posh as to practice this every day. But, the occasional Sunday afternoon visit to my Nana’s house would see her bring out the best china and a pretty good rendition of what you can still find at the Ritz.

With this background I don't usually find American style scones to be my cup of tea. Too dry and crispy for my liking and slathered with loads of over-sweet frosting. That said I do enjoy the heartier portion size and interesting ingredients of an American scone. So, I have been working on a recipe that merges the best of the British dainty and the American slugger. The secret turned out to be using cream of tartar, a standard in British recipes, instead of baking soda. The result is light and fluffy with rich flavors. Here's how to make it.

Start by measuring out the dry ingredients. Clockwise from the top to the center:

• 2 Cups - All purpose flour
• 1 Cup - Slivered blanched almonds
• 1 Teaspoon - Cream of Tartar
• 1/4 Teaspoon - Salt
• 1 Tablespoon - Baking Powder
• 1/3 Cup - Light brown sugar
• 1 Cup - Dried Bing cherries
• 1/2 Cup - Ground almonds

You can buy Cream of Tartar at most grocery stores if you look closely in the baking section. If you can use a collection of pretty little bowls like these from my friends Jeff and Sally at Calistoga Pottery so much the better.
Next sift the flour, salt, baking powder and Cream of Tartar into a decent size mixing bowl.
The sifting adds air and more importantly evenly distributes the leavening ingredients into the flour so you will get an even rise. Taking a shortcut on this step is one of the causes for lumpy scones. Add the rest of the dry ingredients then give them a good mix together.

Now assemble the wet ingredients, from left to right:

• 1/2 Teaspoon Natural cherry flavor
• 1/2 Teaspoon Almond Extract
• 1 Cup – Heavy whipping cream
• 
  
  4 oz. - Unsalted butter
   Melt the butter in a microwave, add the flavorings then the cream and mix together:

Pour the wet ingredients into the dry and mix gently until you have a light fluffy dough:

 

Turn out on to a floured board and cut into two equal pieces:

Shape each piece into a round about 6 inches in diameter:

Cut each round into 6 pieces and place on a baking tray lined with parchment paper:

 

Melt the remaining butter and brush it evenly onto the wedges then sprinkle on a little Turbinado sugar:

 

Pop into your oven, preheated to 400 F, and bake for 15 minutes until golden brown:

 

Enjoy on their own or with butter and your favorite jam.

Bon appetit!

Gillian