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– All-Purpose Flour – Light Brown Sugar – Salt – Baking Powder – Lemon Zest – Unsalted Butter – Almonds – Bing Cherries – Heavy Whipping Cream – Almond Extract – Turbinado Sugar
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Combine the flour, brown sugar, baking powder, salt, and lemon zest in a large bowl.
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Cut the cold butter into the dry ingredients with a pastry blender or two forks until pea-sized pieces remain. Stir in the almonds and cherries until combined.
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Whisk the almond extract into the heavy cream. Pour the wet ingredients into the center of the butter-flour mixture and carefully mix just until a dough starts to form.
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Pour the dough out onto a lightly floured surface. Turn the dough a couple of times until the dough comes together
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Portion the dough into 8 triangles. Place the dough triangles onto a parchment-lined baking sheet and place the tray in the refrigerator for 30 minutes to chill.
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Preheat the oven to 400° F. Brush the chilled scones with heavy cream and sprinkle them with turbinado sugar. Bake the scones for 20 minutes
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