I'm a sucker for dried cherries - on their own, in a trail mix, and in baked morsels. These mini amaretto cherry scones are another fun way to use one of my favorites dried fruits. You can use tart or bing cherries in the recipe. You could even use a fruit other than cherries. I won't tell!
1cupbuttermilkcan use milk w. 1 Tablespoon vinegar or lemon juice
1egg
1tablespoonwater or buttermilk
icing
1½cupspowdered sugar
½teaspooncinnamon
3tablespoonsreserved cherry amaretto
¼teaspoonvanilla
1-1½teaspoonsmilk/cream
Instructions
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°.
Combine flours, sugar, 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.
drizzle
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.