My guy recently started a new job that’s not too far from where we live. Besides the shortened commute for him, I’m excited because I can now unload my baking on his coworkers without having to drive through LA traffic! These mini amaretto cherry scones were the first dish I brought into the office.
I was really nervous, as they’d never tasted my baking before, but they passed T’s taste testing in the parking lot, so we took them in! Luckily, they were a huge hit, but now I’m a bit worried about maintaining my tasty record with them.
And I hope they’re ready to satiate their sweet tooths’ (should that be teeth?) as I have a lot of baking to do in the next few weeks for some fun, upcoming holiday posts! Now if only it would cool down outside so I don’t have to dread turning on my oven…
I’m slowly becoming a fan of anything cherry. My mom and sister started making sour cherry jam last summer with cherries from their tree and I LOVE IT!! I can’t get enough of that sweet, tart jam. I love it on toast, with yogurt, and well just about any place you’d normally put jam.
These cherry scones are yet another recipe that have me head over heels for cherries. I’m actually a huge fan of dried cherries as well as fresh. Dried fruit is also so much easier than baking. You can get a few varieties of dried cherries too – tart cherries and bing cherries.
I love the tart variety in any kind of baking, like cherry scones of course, but the bing cherries are delectable in trail mix and for snacking. They’re a bit tart but much sweeter and a perfect accompaniment to roasted, salted, and even plain nuts.
AMARETTO CHERRY SCONES
I'm a sucker for dried cherries - on their own, in a trail mix, and in baked morsels. These mini scones are another fun way to use one of my favorites dried fruits. You can use tart or bing cherries in their recipe. You could even use a fruit other than cherries. I won't tell!
- 3/4 cup dried cherries
- 1/2 cup amaretto
- 1 3/4 cups All Purpose flour
- 1/2 cup whole wheat pastry flour I use Bob's Red Mill
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon lemon zest
- 1/2 cup chilled butter
- 1/3 cup finely chopped pecans
- 1 cup buttermilk can use milk w. 1 Tablespoon vinegar or lemon juice
- 1 egg
- 1 tablespoon water or buttermilk
- 1 1/2 cups powdered sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons reserved cherry amaretto
- 1/4 teaspoon vanilla
- 1-11/2 teaspoons milk/cream
- In a small saucepan, heat dried cherries in amaretto over medium heat for five minutes. Gently stir to infuse cherries with amaretto. Let cool. Drain cherries, reserving infused amaretto for icing.
- Preheat oven to 400 degrees.
- Combine flours, baking powder, baking soda, salt, and cinnamon in a large bowl. Add lemon zest. Remove butter from refrigerator. Cut into small cubes. Mix butter into flour mixture. Finish combining flour and butter with hands, squeezing butter into flour with fingertips until mixture resembles a coarse meal.
- Add cherries and pecans. Slowly stir in buttermilk and vanilla with rubber spatula. When combined, turn dough onto heavily floured surface. Knead dough to make sure buttermilk is incorporated throughout.
- Pat into 4x12-inch rectangle. Cut into squares and then triangles with large knife.
- Place scones on parchment-lined baking sheet with space between. Beat egg and water/milk in shallow bowl. Brush mixture onto each scone.
- Bake 20-25 minutes, rotating pan after ten minutes. Let cool completely.
- Whisk icing ingredients together, adding milk slowly until drizzle consistency is reached. Let iced scones sit at least one hour before serving for best flavor.