Orignal recipe for Dried Cherry Almond Scones:
Easy Meter: The recipe is rated “easy” by the FN kitchen. I thought it was easy. The only thing is knowing the texture was too crumbly. FYI, Turbinado sugar is just a fancy schmancy name for sugar in the raw. You know, the brown crystals.
Ingredients
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 lemon, zested
Pinch salt
1/2 teaspoon ground cinnamon
1 1/2 sticks cold butter, cut into pea size pieces
1 cup dried cherries
1/2 cup toasted sliced almonds
1/2 cup heavy cream
Turbinado sugar, for garnishing
Directions
Preheat oven to 375 degrees F.
In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.
~Source: Anne Burrell, Food Network
Patti’s Notes: I made Dried Cranberry Almond Scones because I had dried cranberries on hand. A few comments on the Food Network site said the dough was too dry. Mine was a little dry so I added a splash (maybe a teaspoon and a smidgeon) of almond milk and remixed. It was perfect.
I formed the disk on the parchment paper. That way I didn’t have to pick them up and move them to the pan. I cut the disk into 8 pieces (instead of 6). Then I used the knife as a spatula and lifted the wedges to separate them on the pan. Mine took 20 minutes to bake. When they came out of the oven they were a little crumbly. Once they cooled they set up perfectly. Half of a scone was plenty for me so I’ll say this recipe made 16 not 6. I did not make the honey butter. I ate mine plain. I would also say cut the dough into 8 wedges. After they are baked, then cut them in half.
Health-o-Meter: Not so bad if you can exercise portion control. Here’s the breakdown for 1/16: Calories 304, 16g Fat, 39g Carbs, 4g Protein. If you only made 6 from the recipe it would be a whopping 810 calories per scone. Seriously, that would be one mighty ginormous scone.
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 lemon, zested
Pinch salt
1/2 teaspoon ground cinnamon
1 1/2 sticks cold butter, cut into pea size pieces
1 cup dried cherries
1/2 cup toasted sliced almonds
1/2 cup heavy cream
Turbinado sugar, for garnishing
Directions
Preheat oven to 375 degrees F.
In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.
~Source: Anne Burrell, Food Network
Patti’s Notes: I made Dried Cranberry Almond Scones because I had dried cranberries on hand. A few comments on the Food Network site said the dough was too dry. Mine was a little dry so I added a splash (maybe a teaspoon and a smidgeon) of almond milk and remixed. It was perfect.
I formed the disk on the parchment paper. That way I didn’t have to pick them up and move them to the pan. I cut the disk into 8 pieces (instead of 6). Then I used the knife as a spatula and lifted the wedges to separate them on the pan. Mine took 20 minutes to bake. When they came out of the oven they were a little crumbly. Once they cooled they set up perfectly. Half of a scone was plenty for me so I’ll say this recipe made 16 not 6. I did not make the honey butter. I ate mine plain. I would also say cut the dough into 8 wedges. After they are baked, then cut them in half.
Health-o-Meter: Not so bad if you can exercise portion control. Here’s the breakdown for 1/16: Calories 304, 16g Fat, 39g Carbs, 4g Protein. If you only made 6 from the recipe it would be a whopping 810 calories per scone. Seriously, that would be one mighty ginormous scone.
Cranberries and almonds are both antioxidants. Almonds have cholesterol lowering effects. We won't talk about the sugar! Since I've given up chemicals I try not to bake with Splenda anymore.
Easy Meter: The recipe is rated “easy” by the FN kitchen. I thought it was easy. The only thing is knowing the texture was too crumbly. FYI, Turbinado sugar is just a fancy schmancy name for sugar in the raw. You know, the brown crystals.
My Mis en plac:
A little too dry above; just right below.
Portion control? What is that of which you speak? I won't be making these anytime soon. ;) Tori
ReplyDeleteLOL - I plan on wrapping them individually and freezing them. That helps me to NOT over indulge since I won't defrost more than one.
ReplyDelete