I have a strong affinity for Almond Extract. If I had to choose an extract to live out my existence as, it would be almond. I am considering bathing in it or possibly putting some in a vial that I can wear around my neck so I can smell it whenever I like. So, it goes without saying that I also have a strong affinity for anything containing Almond Extract. This comes from being blessed with Kringler each Christmas morn, made by mother and also blessed with the wonderful and beyond compare Almond Extract. Apparently, I love Almond Extract so much that I am willing to give my favorite flavor its very own photo shoot. You see, it has even been awarded Royalty, Cupid Arrow and Blue Ribbon accolades.
I printed off this recipe last September for Almond Cranberry Scones. I know this because the date is listed at the bottom of the paper. I just had to wait patiently for my heavy cream and cranberry stars to align. You see, I don’t always have heavy cream in the house. My waistline considers this a very good thing. The few times I found myself with heavy cream…alas, no dried cranberries.
The other day, I realized the two elusive ingredients had snuck into my kitchen and caught me unaware. In addition to discovering cream and cranberries together at last, I found I also had the rare ingredient of time. So, I decided to make these scones and I am so glad I did. The kids and hubby both really loved them and thankfully, since I was heading out-of-town, I was able to divulge in just one of these sweet treats.
That will be my new plan. Make treats. Leave town.
Oh. And purchase more Almond Extract.
If you get the chance to make these, I encourage you to bless yourself with the Almond Extract joy I have found.
- FOR THE SCONES:
- 2 cups All-purpose Flour
- ½ cups Sugar
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- 6 Tablespoons Unsalted Butter, Cut Into Small Cubes And Kept Cold
- 2 whole Large Eggs
- ½ cups Heavy Cream
- 1-½ teaspoon Almond Extract
- ½ cups Dried Cranberries
- FOR THE GLAZE:
- ¼ cups Powdered Sugar
- 2 teaspoons Milk
- ½ teaspoons Almond Extract
- ¼ cups Slivered Or Crushed Almonds (optional)
Preheat oven to 375 degrees F.
Combine flour, sugar, baking powder and salt in a large bowl and whisk to combine. Add butter and combine with a pastry cutter or two forks until the mixture resembles sand. Add eggs, heavy cream and almond extract and stir until well combined. Add in dried cranberries and stir.
Transfer dough to a lightly floured surface and roll out until the dough is 1/2 inch thick. Shape the dough into a circle and cut in a similar fashion to a pizza, creating 8 wedge-shaped scones. You could cut them smaller if you wish or use a cookie cutter to cut specific shapes.
Transfer the scones to a large baking sheet lined with parchment paper and bake for 16-17 minutes. The tops will be slightly golden brown. Transfer to a wire rack to cool.
Meanwhile, combine the powdered sugar, milk, and the remaining almond extract for the glaze. Glaze the cooled scones and top with almonds, if desired.
Recipe Courtesy of Tasty Kitchen by BakeYourDay