Dried Cherry Scones

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Yummy and simple.

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Because it is a cream-based recipe, they have a much better texture than other scones I have tried (butter-based makes them flaky and more like biscuits. They don't have a knock-out taste like some scones I've had before, but they're still great for a quick breakfast.

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These scones are excellent - tender and moist, not too sweet, with a lovely almond flavor that is the perfect foil for the cherries. I had some leftover finely chopped almonds from other holiday baking, and added them to the dough for a little extra crunch.

Also, this whole recipe can be done in a food processor in fewer than five minutes. Add dry ingredients (with chopped almonds if using first, pulse to combine, add butter and pulse, then combine liquid ingredients and run machine for a few seconds to combine. Add cherries, and pulse a couple of times - don't worry about chopping the cherries, as it won't hurt the scones a bit. For the cook in a hurry. ;o

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Excellent recipe, crusty outside with a moist inside, and the almond extract is a really unexpected flavor with a lot of kick.

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Scones are usually a little dry and my family doesn't like dry food so I hand mix the liquid and dry ingredients so that the dough isn't forced to take extra flour like in an electric mixer. Doing this by hand doesn't use all the dry mixture so I use more cream and extract. I also like to soak the cherries overnight. Everyone loves these scones and even eats two at a time.

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This receipe is wonderful! I found this to be an instant success for everyone to enjoy. It gives you something sweet to have with your coffee/tea in the morning, without it being so sweet that by the time you are half way through it you want to put it down. My family isn't big on nuts so I left the almonds out and it was still well received by all.