Dried Cherry Almond Scones

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I have to tell you these scones are the most wonderful things I have ever wrapped my lips around. My husband likes them even more than I do if that is possible. I have added dried blueberries, dried cranberries, large raisins, walnuts or pecans chopped very fine or a combination. One thing I found with this recipe is it does take more cream and also I bake them on 400 degrees until slightly brown about 20 minutes and they are so moist. I mix up a simple frosting of powdered sugar butter and water and frost them boy are they good. Also, you can sprinkle them with powdered sugar they are just awesome. YEP, Anne these are a winner in our household.

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The Honey Butter recipe was great, I need more butter recipes, Anne we need more Butter recipes, I have tried several of your recipes and all have been delicious, I hope you also have some soup and stock recipes for us.

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My family and I had recently gone to a garden party where the hostess was serving scones. Once we got home I decided to make some of my own and I found this recipe. It was really simple! I accidently used a half pint of heavy whipping cream instead of a half cup and they turned out fine! I made the honey butter too but it was completely unspreadable. But my family still loved the scones.Now they ask for them every weekend!!

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I made these scones with walnuts and fresh blueberries,but I had to be careful not to squash the blueberries too much. I also added nutmeg and cinnamon, and vanilla. I also had to use a bit more cream than the recipe called for but the dough held together and if you space them apart they should not stick together. I also let them cook 5 min longer for color. I made eight total, and they were large! Everyone loved them! And yes, 2-3 days later just reheat them a bit and they taste wonderful.

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I have tried several scone recipes and this is absolutely wonderful! You can add what you like or have on hand but the basic recipe is perfect.

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I used toasted hazlenuts and dried cranberries and also substituted
orange zest for lemon. It was a great combo!

I did find the dough did not hold together also despite I did it all by hand it followed recipe exactly (with above subs that should not have affected.

I ended up having to use closer to 3/4 cup of cream rather than 1/2 and I definitely had to cook them longer. It was closer to 24 minutes altogether.

But they still taste awesome even 2 days later!

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The taste and flavor of thse scones were great. Mine were not the normal consistency of scones. When mixing, the dough did not hold together. I had to bake them longer and they spread out joined each other. They looked more like a cookie. I wonder if a higher temperature would have been better. I live at a slightly higher altitude (4700 ft..

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I hate baking, I hate measuring, but I love cooking and this recipe looked easy and delicious....so, I saw the show this morning and had them made by noon. I always worry about high altitude here in Albuquerque (we're more than a mile up and I had no problems usign the full tablespoon of powder. I used frozen raspberries for mine, no nuts (kids choice. Marionberry scones are my favorite followed closely by lemon/sourcream - but these rocked!

I got 8 huge scones out of this recipe. I made the butter and it was great too. I make butter all the time, my kids love it but usually I only make herbed butter for Italian food.

My only problem is that I want to eat them all and not ever leave the house again.

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Once again, Anne makes it easy for us! After bringing them to an Open House event, I have made them nearly every weekend since as they are easy, fresh and absolutely delicious. Every episode of this show teaches me something new and gives me the confidence to try something new. Thanks Anne!

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I had the samae problem as another, they kind of melded together in the pan and I also used my kitchen aid mixer as I know you are supposed to handle the butter as little as possible. Also, made sure the butter was pea size before I blended finall product together by hand. Definitely had to cook them longer than 17 minutes. I read other scone recipes and I saw that 400 seems to be the average temp for scones. They do taste pretty good, so not a total loss. I used orange zest with cranberries in the scone and then I mixed confectionary sugar with orange juice and used that as a topping after the cooled for 15 minutes. I was all prepared to make the butter but since the scones didn't come out the way I wanted, I may not make the butter. IOn another note, I am making her chicken broth right now for the 2nd time. I do add more chickien than she recommends though.