Sour Cherry Buttermilk Scones with Almond Glaze

Sour Cherry Buttermilk Scones with Almond Glaze

 

There are a lot of things to love about living in the country, but there are few things I value more than community and the feeling of home.  There is just a certain comfort in it that is hard to describe.  Even though I don’t see my neighbours as often as I should, I appreciate them more than they know.

This summer, we have been blessed by generous neighbours who have invited us to pick fruit in their yards and fill our freezer and cold room with yummy goods we will enjoy all winter.

Last week I enjoyed making Vanilla Citrus Saskatoon Jam.  This week we spent some time picking sour cherries and today made the most delicious Sour Cherry Buttermilk Scones with Almond Glaze.

This is my new favourite fruit to pick.  I mean my favourite colour is red!

Sour Cherry Buttermilk Scones with Almond Glaze

SCONES:

Ingredients

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter or margarine
  • 2 cups sour cherries (pitted and drained – see notes)
  • 1 tablespoon flour
  • 1 1/4 cups buttermilk or sour milk (see notes)

GLAZE:

Ingredients

  • 1 cup icing sugar
  • 3 tablespoons milk
  • 1/2 teaspoon almond extract

Directions

  1. Preheat oven to 425°F
  2. Combine flour, baking powder and salt.  Whisk together.
  3. Grate COLD butter or margarine into the dry ingredients and mix together with pastry blender or two knives.
  4. Toss drained cherries with 1 tablespoon of flour and add to butter/flour mixture.
  5. Pour in buttermilk or sour milk and work together with pastry blender until a soft dough forms.
  6. Place dough onto a floured surface and make into a round about 2 inches think.
  7. Cut dough cross ways to make pie shapes Like you would cut a pizza.  Mine made 10 scones.
  8. Place on a cookie sheet covered in parchment paper or foil sprayed with non-stick cooking spray.
  9. Bake for 10-15 minutes.
  10. While scones are baking mix glaze ingredients in a small bowl and transfer glaze to a small ziploc bag.
  11. Remove scones from oven and let cool slightly.
  12. Cut a very small piece off the tip of one corner of the bag and drizzle the glaze over the scones.  Allow glaze to soak in somewhat before eating.

Enjoy!

NOTES:

  • I used two cups of frozen cherries in this recipe.  I thawed them in the microwave and allowed to drain for approximately 5 minutes before tossing in flour and adding them to the dry mixture. They measured less than two cups once drained.  Fresh, drained cherries would also work fine.
  • To make sour milk, add 1 tablespoon of lemon juice to regular milk, stir and allow to sit for 5 minutes before using.

Sour Cherry Buttermilk Scones with Almond Glaze

Fresh out of the oven and drizzled in glaze.  These smell so good.

Sour Cherry Buttermilk Scones with Almond Glaze

Even with no sugar in the dough, the glaze adds just the perfect amount of sweet to compliment the sour cherries. Yum…

Adapted From:  BS’ In the Kitchen

Sour Cherry Buttermilk Scones with Almond Glaze
 
Prep time
Cook time
Total time
 
It's so simple to make these impressive scones. Even with no sugar in the dough, the glaze adds just the perfect amount of sweet to compliment the sour cherries. Yum...
Author:
Serves: 10
Ingredients
SCONES:
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup butter or margarine
  • 2 cups sour cherries (pitted and drained - see notes)
  • 1 tablespoon flour
  • 1¼ cups buttermilk or sour milk (see notes)
GLAZE:
  • 1 cup icing sugar
  • 3 tablespoons milk
  • ½ teaspoon almond extract
Directions
  1. Preheat oven to 425°F
  2. Combine flour, baking powder and salt. Whisk together.
  3. Grate cold butter or margarine into the dry ingredients and mix together with pastry blender or two knives.
  4. Toss drained cherries with 1 tablespoon of flour and add to butter/flour mixture.
  5. Pour in buttermilk or sour milk and work together with pastry blender until a soft dough forms.
  6. Place dough onto a floured surface and make into a round about 2 inches think.
  7. Cut dough cross ways to make pie shapes. Like you would cut a pizza. Mine made 10 scones.
  8. Place on a cookie sheet covered in parchment paper or foil sprayed with non-stick cooking spray.
  9. Bake for 10-15 minutes.
  10. While scones are baking mix glaze ingredients in a small bowl and transfer glaze to a small ziploc bag.
  11. Remove scones from oven and let cool slightly.
  12. Cut a very small tip off of one corner of the bag and drizzle the glaze over the scones. Allow glaze to soak in somewhat before eating.
Notes
I used two cups of frozen cherries in this recipe. I thawed them in the microwave and allowed to drain for approximately 5 minutes before tossing in flour and adding them to the dry mixture. They measured less than two cups once drained. Fresh, drained cherries would also work fine.
To make sour milk, add 1 tablespoon of lemon juice to regular milk, stir and allow to sit for 5 minutes before using.

 

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