Cherry Almond Cream Scones

No matter how hard I try, I am always running late in the morning which means I usually eat breakfast at my desk at work.  So, I am always looking for something convenient that I can take to work and eat without any mess.  These scones are perfect.  They aren’t complicated to make and the smell while they are baking is heavenly!  The tartness of the cherries and hint of almond is a fabulous combination.  These scones aren’t heavy and dry like some I’ve had, and the sugary topping adds a crunchy sweetness.   These are wonderful slightly warm out of the oven, but they are just as good warmed for a few seconds in the microwave.

Cherry Almond Cream Scones

2 cups flour

1 tablespoon baking powder

½ teaspoon salt

¼ cup sugar

¾ cups dried cherries

½ teaspoon almond extract

1 ¼ cups half-and-half cream

3 tablespoons butter

2 tablespoons sugar

Preheat oven to 425 degrees. 

Whisk together in a large bowl the flour, baking powder, salt, and sugar.  Add the dried cherries and toss to combine.  Using a fork, stir in the almond extract and cream and mix until the dough holds together in a rough mass (the dough will be very sticky).

Transfer the dough to a floured board or countertop.  Knead the dough 8 or 9 times until it is no longer soft and sticky.  Pat the dough into two 6-inch circles. 

Brush the melted butter over the tops and sides of both dough circles and sprinkle the sugar over the tops of both. 

Cut each circle into 6 wedges and place each wedge on an ungreased baking sheet about one inch apart.

Bake 11 – 12 minutes until golden brown.

12 servings.

Weight Watchers PointsPlus = 5 per serving

Adapted from Gourmet Magazine