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Victorian Cream Scones
Bake: 20 mins at 400°F
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- dash of salt
- 1/2 cup cold butter
- 1/2 cup dried tart red cherries
- 2 eggs
- 1/3 cup half-and-half or light cream
- 1 teaspoon vanilla
- 3 tablespoons chopped almonds
- 2 tablespoons sugar
- 1/8 teaspoon ground cinnamon
Directions
1. Lightly grease a 10-inch springform pan or baking sheet; set aside. In a large mixing bowl, combine the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the dried tart cherries.
2. In a small bowl, beat together the eggs, half-and-half or light cream, and vanilla. Pour into the flour mixture in a large mixing bowl. Using a wooden spoon, stir mixture until just smooth.
3. With your floured fingers , pat dough into the prepared springform pan or pat into a 9-inch round on the greased baking sheet. Sprinkle with almonds and a mixture of the 2 tablespoons sugar and cinnamon.
4. Bake in a 400 degree F oven for 20 to 25 minutes for the springform pan, 16 to 18 minutes for the baking sheet or until a toothpick inserted in the center comes out clean. Cool for 20 minutes. Remove from the pan. Cut into wedges and serve while warm.
