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Amaretto Cherry Scones on Wood Plate
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CHERRY SCONES

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!
Course Breakfast
Cuisine Italian
Keyword baking, bread, breakfast
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 20
Calories 156kcal

Ingredients

  • ¾ cup dried cherries
  • ½ cup amaretto
  • cups All Purpose flour
  • ½ cup whole wheat pastry flour I use Bob's Red Mill
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon lemon zest
  • ½ cup chilled butter
  • cup finely chopped pecans
  • 1 cup buttermilk can use milk w. 1 Tablespoon vinegar or lemon juice
  • 1 egg
  • 1 tablespoon water or buttermilk

icing

  • cups powdered sugar
  • ½ teaspoon cinnamon
  • 3 tablespoons reserved cherry amaretto
  • ¼ teaspoon vanilla
  • 1-1½ teaspoons milk/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.

Notes

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Nutrition

Calories: 156kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 177mg | Potassium: 54mg | Fiber: 1g | Sugar: 8g | Vitamin A: 338IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg