Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Serve these cherry scones warm from the oven and your guests are sure to enjoy them!
Heat oven to 375°F.
Place all topping ingredients in bowl; mix well. Set aside.
Combine flour, sugar, baking powder and salt in another bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine sour cream, egg and almond extract in another bowl; mix until smooth. Stir into flour mixture just until moistened. Stir in cherries.
Turn dough onto lightly floured surface; knead 8-10 times until smooth, adding small amount of flour, if necessary.
Divide dough in half. Pat each half into 7-inch circle. Place 2 inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake 25-30 minutes or until scones are lightly browned. Cool 15 minutes; separate scones.
Store leftover scones in airtight container at room temperature.
*Substitute 2/3 cup sweetened dried cranberries.
Dietary Fiber: <1g
I have been making scones for years. I usually use buttermilk or cream, but was out the other day and wanted to make cherry scones for my moms birthday luncheon. I found your recipe using sour cream, which I had lots of. So I tried it out. What raves it has gotten! My mom loved them. My son, who has done quite a bit of traveling, including living in Scotland for several months, the land of scones (pronounced like gone), said they were the best scones he had ever had and please please keep making them! The only changes i made were that I added pecans. I cut the butter cold into the dry ingredients with a food processor. After forming the scones, I popped them into the freezer while the oven heated and I heated it to 400 instead of 375. They came out fab!!!
I have made this recipe several times and it comes out great every time! I omit the almonds and the almond extract due to allergies. I substitute vanilla extract and use sugar in the raw on the top. Yummy!
This was my first attempt at scones and I was not disappointed. I did however substitute dried cranberries for the cherries as I am not a cherry lover and lemon extract in place of the almond extract.I had to add quite a bit more flour to the dough when it came to the kneading part so I assume I had too much liquid, other than that the flavor and texture was fantastic once baked.This is definitely a make again recipe!
it was easy and delicious
This was my first "go" at homemade scones and they were great! Super easy and delicious.
Very satisfying recipe. My first try at scones. I will add more cherries, next time. Tried to other scone recipes after this one - one with buttermilk, one with cream. This recipe put them to shame! Easy to make and the presentation is gorgeous.
I have made this several times and it is always a big hit. I use more cherries than called for, mostly just to use the entire bag.
I made these with fresh cherries-YUM! They would probably be good with other fresh summer berries or fruit!
It freezes very well and the basic dough without the cherries and almond extract is great if you use butterscotch,chocolate chips, or even make a chedder, chive and sausage scone for breakfast, or lemon poppy seed. may family loves all of these
The almond extract gives a great taste, it's a nice treat with out too much sugar. It was requested as a next day school lunch snack. Gotta love it!
This is easy and delicious! It has become our favorite weekend breakfast treat.
Very good recipe, easy to make! My husband who prefers all things chocolate even liked them. The recipe also works well with cherry flavored cranberrys.
I used dried cranberries instead of the cherries and they were Delicious!
I love these scones. The recipe was easy and the results were delicious. They freeze well too.
Cherries and almonds are a wonderful combination!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1138
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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