These are intended to go with the video posted earlier in the week.
Cherry-Almond Scones (26 December 2004)
Actually, you can make any flavour combination you wish, from sweet to savory. These are sweet, but you are not limited to the fruit/nut combination I chose. As with many things, these are not exactly “bread,” but I’ve no idea where else to put them.
2 cups all-purpose flour, sifted
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon Chinese five spice
Mix dry ingredients thoroughly in a large bowl.
8 tablespoons COLD unsalted butter
1/2 cup dried cherries
2 tablespoons slivered almonds
Preheat oven to 400° F.
Cut butter into small pieces with a sharp knife. Using a pastry cutter or two table knives, mix the butter into the dry mixture until the little bits are pea-size or smaller (I usually try for rice-sized).
When you’re to that point, mix the cherries and almonds into the ‘about-to-be’ dough. Form a well in the center.
1 large egg
1/2 cup plain yoghurt (or substitute light or regular sour cream)
1/2 teaspoon vanilla (I use very high quality, organic)
In a separate bowl whisk the egg, yoghurt, and vanilla together until it is a very smooth mixture. Add the liquid to the ‘dry’ and mix with a spatula, then your hands, pressing it all together, until a dough forms.
On a very lightly-floured surface, form the dough into a disc about 8-inches in diameter and 3/4-inch thick. Using a very sharp, long knife, cut the ‘cake’ into 8 symmetrical wedges, place each piece onto a large baking sheet covered with parchment paper (1-inch between them), optionally sprinkle lightly with a little more sugar, and bake for 15 to 17 minutes, until golden-brown on top.
Let cool for 5 minutes and serve with Earl Grey tea.
Note: FF = Foodie Friday