Foods: Cherry and Almond Scones
Hands up if up if you are not overly fond of January and already in need of a bit of a pick up! Me too! I’ve been dragging along with this rotten cold/sinus infection/chest infection . . . . and feeling blah since before Christmas. Christmas Dinner was a wash out . . . couldn’t taste a thing. Likewise New Years . . . I am more than ready for a pick-me -up!
I saw an article in one of my latest month’s food magazines, where they were talking about having a Duvet Day as a January Pick Me Up. I think by that they meant a day when you just laze around and eat nothing but junk and stuff, in your jim jams, watching cheesy films and stuff. I totaled up all the calories for what they were suggesting that a person imbibe for the day and it was outrageous!
Breakfast Sandwich 563 cals. Bloody Mary 128 cals. Teatime Treat Cake 352 cals, Creamy Hot Chocolate 293 cals. Movie Snack of Honeycomb, Pancetta and Maple Popcorn 431 cals. (All of this is per serving folks!) All topped off with a takeaway feast of homemade wings 450cals, Spiced Wedges 299 cals, Sticky Ribs 571 cals, and Red Cabbage Slaw at 248 cals . . . They can’t be serious can they??? Or can they??? The mind boggles.
Kind of makes the calorie count of one of these tasty scones with some cream and jam seem rather healthy in comparison . . . duvet or no duvet . . .
In any case . . . these certainly were a pick-me-up. Is it feed a fever starve a cold? Or is it starve a fever, feed a cold. I don’t know. I only know for sure that I am about fed up to the eyeballs with coughing my guts out . . .
These made a nice change . . . a small indulgence without going over the top.
*Cherry Almond Scones*
2 cups plain flour (200g)
1/3 cup caster sugar (65g)
2 tsp baking powder
1/4 tsp salt
1/3 cup chilled butter (75g)
2/3 cup whipping cream (156ml)
1 large free range egg, lightly beaten
1 tsp pure almond extract
1 tsp pure vanilla extract
1 cup candied cherries, washed, dried and cut into quarters (200g tub)
flaked almonds and cream to finish
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with parchment paper. Set aside.
Sift the flour into a bowl along with the sugar, baking powder and salt. Drop in the butter, cut into bits. Rub the butter in with your finger tips until the mixture resembles fine bread crumbs. Stir in the cherries. Whisk together the cream, egg and extracts. Stir the wet ingredients into the dry ingredients with a fork. The mixture will be very sticky. Tip out onto a floured board. Knead several times with floured hands to bring together. Pat out to 1 inch thickness. Cut into rounds with a sharp round cutter, 3 inches in diameter., using a sharp up and down tap. Do not twist.
Place rounds onto the prepared baking sheet. Brush the tops with more cream and sprinkle with flaked almonds. Bake for 18 to 22 minutes until well risen and golden brown. Scoop off onto a wire rack to cool. Dust with icing sugar to serve if desired. Delicious split and served with clotted cream and preserves.
Happy read Cherry and Almond Scones recipes, and enjoy food and drink picture original here: The English Kitchen