This recipe came from Mama Hartshorne, aka Peter's mom. For some reason, I think of these as 'Norwegian' scones, not just because she's Norwegian, but also because the almond flavor of these scones remind me of the Norwegian wedding cake that she made for our wedding. This traditional Norwegian wedding cake is made with almond paste and it is so moist and dense and delicious! And these scones remind me of that same yummy Norwegian almond flavor. Hence, I will call these 'Mama Hartshorne's Norwegian Scones'.
Peter's dad loves to spend mornings at the coffee shop enjoying a good cup of joe and a scone. One of the scones he frequently enjoys are cherry-almond scones. I think this was the inspiration for this recipe; and he is the one that really urged me to try baking these scones that his wife makes :) The nutty, fragrant almond extract compliments the sweet-tart flavor of the cherries in these scones. It is SO good and so easy, now I must urge you to try it for yourself too!
Recipe (for 4 large scones):
- 1 3/4 cups Flour
- 3 generous Tablespoons Sugar, plus a little extra for sprinkling on top
- 2 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1/3 cup Butter, COLD and cut into about 1 cm-squared cubes
- 1 Egg, cold
- 1 teaspoon Almond Extract
- 5 Tablespoons of cold, Fat Free, Half and Half **(traditionally, this is heavy cream, but I like to use milk or half & half as healthier substitutes. The half & half results in even more dense and rich scones in comparison to scones made with milk that end up a little lighter. However, you can use whichever you prefer: Heavy Cream, Half & Half, or Milk :)
- 1/2 cup Dried Cherries
- 1 oz. sliced or slivered Almonds for topping
- 1/2 cup Powdered Sugar
- 1/4 teaspoon Almond Extract
- 1 Tablespoon skim milk
and bake for 20 minutes or so until the top and edges just barely start to golden.