Fresh bread is my nemesis. Warm out of the oven, it gets me every time. It doesn’t matter what it is, biscuit, fresh loaf, cinnamon buns or scones there is no smell better than that of bread, in any form, baking in the oven.
I find the whole process of kneading and rolling so comforting. Always have. For the past few days I’ve been down and out with a bad cold. The constant coughing when I lay down has left me restless and unable to sleep. So I find myself in the kitchen early in the morning rolling dough to feel better. Yesterday it was these cinnamon buns, today scones.
It seems everyone in this house wins when mom doesn’t feel well!
This is my favourite recipe that I’ve shared with you before. It’s so incredibly versatile. When you can use fresh fruit do so, it’s worth it. Montmorency cherries and buttery flaky glazed bread under a blanket of almond glaze. I’m feeling better already! These are frozen cherries that I typically use for pie but they offer an amazing sweet and tart flavour to the scones. The simple almond glaze is a must. I tried this flavour recently at a local bake shop and was smitten with the combination!
No butter or additional spread is needed. Warm and glazed these scones are simply enough all on their own. Bake some now and freeze the rest for another morning. These would be an excellent make ahead item for Christmas morning!
Glazed Cherry Almond Scones
- 4 cups all purpose flour
- 1 cup sugar
- 1 tbsp + 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 cup butter, frozen
- 1 cup buttermilk
- 1 cup sour cream (full fat works best)
- 1 egg
- 2 cups frozen tart cherries
- 1 cup powdered sugar
- 1 tbsp milk
- 1/4 tsp almond extract
- chopped almonds to sprinkle on top
1. In a large mixing bowl, combine the flour, sugar, baking powder, soda and salt. Use a cheese grater to grate the frozen butter into the flour mixture. Mix gently with a fork to coat the butter with the flour mixture.
2. In a separate small bowl mix the buttermilk, sour cream and egg. Make a well in the centre of the flour mixture and pour buttermilk mixture in. Mix gently to incorporate.
3. Knead dough on a floured surface, maximum 1o times. The idea is to knead very little to keep that butter cold. Roll into a large rectangle, about 22 inches by 12 inches. Spread whole cherries all over the surface of the dough. Starting with the longest side, roll the dough up towards you into a log. Tuck in the seam. You should be left with a log about 22 inches long. Pinch the ends together and press down on the log to slightly flatten it. Keep the seam on the bottom.
4. Cut the log in half. Cut each half in half. Cut each quarter in half. You will be left with 8 squares. Cut each square on the diagonal to make 2 scones, for a total of 16 scones.
5. Bake at 425 for 20-25 minutes or place unbaked scones on a parchment lined cookie sheet and freeze for at least an hour. Place frozen scones in freezer bags for easy storage. Bake from frozen. Combine the powdered sugar, milk and extract and the glaze warm scones. Top with chopped almonds. Enjoy!