{"id":5926,"date":"2014-04-09T07:19:50","date_gmt":"2014-04-09T13:19:50","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5926"},"modified":"2014-04-09T07:19:50","modified_gmt":"2014-04-09T13:19:50","slug":"dried-cherry-almond-and-white-chocolate-cream-scones","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/04\/09\/dried-cherry-almond-and-white-chocolate-cream-scones\/","title":{"rendered":"Dried Cherry, Almond and White Chocolate Cream Scones"},"content":{"rendered":"

Scones. \u00a0Glorious scones! \u00a0Way better than muffins and not much more work. \u00a0In some ways I think they’re actually easier than muffins, I never liked cleaning muffin tins. \u00a0Scones are also easily adaptable. \u00a0These scones are full of goodies, but a simple scone with nothing in it is amazing when spread with a little jam or truly and simply plain. \u00a0If you’ve never tried to make scones, please do yourself a favor and make a batch of these! \u00a0You’ll be amazed at how easy they are and how amazing they taste. \"cherry-almond-scones-1\"<\/a> This is yet another recipe courtesy of my current favorite cookbook, America’s Test Kitchen Family Cookbook.<\/a>\u00a0 I took the basic recipe and added in dried cherries, sliced almonds and white chocolate chips. \u00a0I also brushed the tops with a little cream and sprinkled them with a little sugar. \u00a0I would’ve liked to have used coarse sugar but couldn’t seem to find mine, probably a sign I need to do some pantry organizing. \"cherry-almond-scones-4\"<\/a> In the recipe they recommend forming the circle in a cake pan, then turning it out before slicing into wedges. \u00a0What a wonderful idea! \u00a0It keeps it perfectly shaped and makes for beautiful scones. \u00a0But you can achieve equally tasty and lovely scones by free forming your disc. \u00a0I like to use a pizza cutter to cut the scones, but a bench scraper or large knife will do just fine. Like I said before, make these with what you like or have on hand to make them your own and experiment to find a combination that you really love. \u00a0Replace the cherries with your favorite dried fruit, the almonds with pecans, or walnuts, and leave out the chocolate altogether or use dark or milk chocolate chips. \u00a0Be careful not to load too much into these, though. \u00a0I used a total of 1 cup of additional ingredients and I wouldn’t go much heavier on the mix-ins than that. \u00a0As with biscuits, don’t over mix or over work the dough. \u00a0Mix and knead just until it holds together. \u00a0Overworking will yield a dense scone that doesn’t rise as well. \"cherry-almond-scones-2\"<\/a> I do have to warn you about these. \u00a0I photographed them while they were still warm and had a few bites of this one. \u00a0A few bites turned into me eating the entire thing. \u00a0And I loved every minute of it. \u00a0So make sure to exercise some self control and don’t eat all of them yourself! \u00a0Or do. \u00a0Just call it “research” or “quality control”. \"cherry-almond-scones-3\"<\/a><\/p>\n

Dried Cherry, Almond and White Chocolate Cream Scones<\/h3>\n

Adapted from America’s Test Kitchen Family Cookbook<\/em> Ingredients<\/p>\n

Makes 8 scones<\/p>\n

Ingredients<\/em><\/p>\n