Tom Douglas Cherry Almond Scones

 

I spent the weekend steps from the epicenter of the Tom Douglas Empire; Ettas, Lolas, Palace Kitchen and Serious Pie called to us each time we passed.  We promised ourselves Sunday brunch at Lolas (I’ve heard wonderful things about their homemade donuts and Eggs Benedict) but when Sunday rolled around we were content to have Le Panier take out and a cup of tea.   Yesterday I was thumbing through cookbooks at the library and came across a Tom Douglas tome.   I came straight home and made these Cherry Almond Scones.

 

 

These mixed up quickly with a couple pulses in the food processor.  I used frozen butter and handled the dough briefly and the result was a tender, flaky and rich scone that went beautifully with homemade strawberry jam.

The footnote:  The dried cherries exposed to direct heat burned.  The next time I make these I'll press any exposed cherry bits into the dough where they will be more protected.

 

Recipe from Tom Douglas' Seattle Kitchen

For the Scones:
2 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 teaspoon grated lemon zest
10 tablespoons cold unsalted butter, cut into small dice
1/2 cup dried cherries, chopped
1/2 cup toasted blanched sliced almonds, cooled
1 cup buttermilk
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract

For Brushing the Scones:
1/4 cup heavy cream
1/4 cup sugar

Preheat the oven to 425. In a large bowl, combine flour, sugar, powder, soda, salt, zest. Cut in butter until it resembles crumbly cornmeal.  (I used the food processor). Mix in cherries and almonds. In a separate bowl combine buttermilk, vanilla and almond extract.

Gradually pour in buttermilk and mix with a wooden spoon or rubber spatula until just combined. Do not overmix. Turn out onto a floured surface and pat into a 9-inch round about 1 inch thick. Cut the dough into wedges. Place the scones on a parchment lined baking sheet. Brush them with cream and sprinkle them with sugar. Bake for 10 minutes and then reduce heat to 350 and finish baking until golden and cooked through. This takes another 12-15 minutes. Serve warm.