Buttermilk Cherry Almond Scones with White Chocolate
3 cups all-purpose flour
1/3 cup sugar (plus, sugar for dusting)
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup cold butter, cut into small pieces
1 cup buttermilk *
(*or 1 Tbs lemon juice/plus enough milk to make 1 cup - let sit 5 mins.)
1/2 cup dried cherries
1/4 cup almonds, sliced
1/4 cup white chocolate chips, optional
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly (you can use a pastry cutter or the tines of a fork). Stir in the buttermilk (*or soured milk) just until combined. Fold in the cherries and almonds and chocolate chips.
Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk and additional sugar. If you can, place scones in Freezer for 15 mins. while oven is Preheated to 400.
Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack.
Serve warm. Yield: 1 dozen
Recipe adapted from: Quick Cooking
Photos by: Diane Baker for Canning and Cooking at Home