You'd best be coughing up that recipe then lady!
Vicky
Be careful what you ask for!
It's so easy even I can't mess it up!
Cherry-Almond Scones
2 cups plain flour
3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
5 tbsp chilled unsalted butter, cut into 1/4 inch cubes
1/2 cup dried cherries
1 cup double cream
1 1/2 tbsp natural almond flavouring/extract
1/4 cup slivered almonds (optional)
I do this in the food processor because I've got heavy hands, but if you've got the knack with manually making pie crusts, pastry, etc, feel free to do it the old fashioned way. Add flour, sugar, baking powder, and salt to food processor and pulse until combined. Sprinkle butter evenly over surface of dry ingredients and again pulse until mixture resembles coarse cornmeal. Add cherries, almond flavouring, and almonds into food processor and pulse for a few seconds to combine.
Tip contents of food processor into a mixing bowl. Add cream and stir with a rubber spatula until a sticky dough begins to come together. Tip dough onto floured counter and knead gently until dough forms a sticky ball, about 5-10 seconds.
Now, I find it easier to chill the dough at this point, as it makes it easier to cut before baking. I make wedge scones by pressing the dough into a sandwich tin, chilling, de-molding and slicing into 8 even wedges, but you can use a biscuit cutter to make round scones or whatever you prefer. Sprinkle tops liberally with sugar and place on an ungreased baking sheet.
Bake at 450 degrees Fahrenheit (230 C, Gas Mark Eight) for 12-15 mins (keep an eye on them). Allow to cool at least 10 mins before eating, as this allows them to firm up and improves their texture.
Making some of these tomorrow - MIL is coming to tea.
