Dried Cherry Almond Scones

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This is a great recipe with so many possibilities. I agree they are too sweet and not enough liquid. I will definately make these again with less sugar. I can't believe I even made my own butter!

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I used craisins instead of cherries and it turned out amazing!
I also made 8 wedges, still very big. I made the butter as well, nice lemon kick.
Thanks Anne!

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Modified slightly, reduced the sugar to 1/2 cup. Also, the six wedges were enormous (restaurant size; thank you Anne ;-. Anyway, I shaped them into a 2" thick log and sliced them into 12 round discs, placed on parchment, blah, blah blah.... Feel free to skip the cinnamon and up the zest - zowie! Be careful what dried fruit you try to sub for the cherries. For example, cranberries or raisins could easily make it too sweet. The cherries have lots of tang. But I guess you can tell, by the way I upped the zest, that's the way my tongue testers roll. By far the BEST scone; shame on you Starbucks! Stick to coffee.

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They are delicious and so moist. The orange honey butter is worth the effort! The dough can easily be frozen and used later, they come out just as lovely. Enjoy!

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This recipe has become a favorite with my family and friends.
I have, however, used 1% milk instead of the heavy cream. No one seemed to notice!

I have also substituted dried peaches and walnuts or raisins and sliced almonds with the same results!

I also add a little crystalized ginger (chopped finely which makes a nice Holiday twist!

Everyone is so amazed that no egg is involved in this recipe!

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Very good recipe. In addition to the cream, I added 1/3 cup of milk. My scones came out nicely, and did not lose their shape at all. I did cut down on the sugar a bit... Instead of making the cream butter, I made a simple glaze, using fresh lemon juice and powered sugar. The scones really don't need anything extra, though. Oh, I also added a splash of lemon juice into the dough, for some extra zing =

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First off, I am not a baker or anything like that. Once and awhile I just try stuff in the kitchen. The first time I made these, they flopped. I didn't make them thick enough and I was probably "abusive" to the dough by bakers standards. They didn't rise and they looked..well, not very appitizing. Second try though after trying to understand what I did wrong the first time, was a success. Make sure you do then 1" thick like the recipe calls for. I used 1 1/2 spoons of baking powder, not the 1 it called for. I treated the dough nice and did all the mixing by hand. One thing I would say and that's to make like 8 instead of 6. Two people can eat one. The honey butter turned out great and just needed some salt also. Everyone I gave one of these to absolutely loved them. I used crasins and toasted the almond slices. I used up all my cherries on the first failed batch.

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Well, wish I'd had a large food processor to mix in the wet ingredients. There was a lot of dough. I think directions said to cut into 6 wedges...I cut 8 and they were huge...enough for 2 people each. I also chopped a package of Bakers white chocolate and added to the mix.

Next time I will chop the cherries as well. Whole dired cherries are too big. Didn't make the butter..didn't need it.

I'm definitely not a gourmet chef but I really like scones. Next time I may use another dired fruit with another type of candy chip.

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I have made these several times now & as Anne demonstrated on her show, after the cream is added the dough must be mixed by hand. It will look as though it is too dry but it will mix together & be fine! I also made two "rounds" of dough & ended up with 12 scones rather than the 6 huge ones. I made a glaze of 1 C powdered sugar, approx 2 T water & 1 tsp vanilla, it's a sweet touch. I have not made the butter recipe. Whenever I make these they are gone in a flash! Thanks Anne for an awesome recipe!!!

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I didn't have any problems making the scones, but they didn't taste as good as I hoped they would. They were a little dry and a bit too sweet. Next time I'll cut back on the sugar. The butter recipe was another story. I have tried to make this recipe several times. My butter looked like curdled milk and did not form into a clump. The second time I tried the recipe I squeezed the liquid from the solids and put the solids back in the mixer and continued mixing for several more minutes. It never turned out like I hoped. I probably need to watch someone make butter so I know what to look for :-.