Feel-good Treats for Monday Morning!

I followed a recipe from the HARVEST BAKING magazine by Land O’ Lakes to make some yummy Cherry Scones for a Monday morning Staff meeting.  They turned out well (at least in my humble opinion) and they really looked so pretty with almond slivers on them.  So, right before our meeting I asked Tom to take a photo of them on one of our new platters. The Mushroom Platter takes on another look with the purple cloth on it. Here’s a link to the Platter on our site.  (I ordered one for a gift too!)

Sour Cream Cherry Scones
Preparation time: 20 minutes • Baking time: 25 minutes  • 16 scones

Topping

• 1/4 cup sliced almonds
• 1 tablespoon sugar

Scones

• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup Land O Lakes® Butter, softened
• 3/4 cup Land O Lakes® Sour Cream
• 1 egg
• 1/2 teaspoon almond extract
• 2/3 cup dried cherries*

Heat over to 375º F. Combine all topping ingredients in small bowl; mix well. Set aside.

Combine flour, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

Combine sour cream, egg and almond extract in small bowl until smooth. Stir into flour mixture just until moistened. Stir in cherries.

Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.

Divide dough on half. Pat each half into a 7-inch circle. Place 2 inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do no separate. Back for 25-30 minutes or until scones are lightly browned. Cool 15 minutes; separate scones. Store leftover scones in container with tight-fitting lid at room temperature.

*Substitute 2/3 cup sweetened dried cranberries.

(I found dried cherries with bulk nuts, etc)

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