My artistic friend Eileen made these delicious scones and gave me the recipe (and this wonderful photo she took of them!) so I could share them with you, too! Eileen adapted her recipe from a cranberry scone recipe she found in a cookbook called Scones, Muffins, and Tea Cakes: Breakfast Breads and Teatime Spreads. These are buttermilk scones made without eggs, flavored with dried cranberries, almonds, and almond extract, and topped with a sweet touch-of-cinnamon glaze–doesn’t that sound yummy? Here is Eileen’s recipe…it makes 16 scones.
CRANBERRY ALMOND BREAKFAST SCONES
- 3 cups unbleached all-purpose flour
- 1/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup butter (1 1/2 sticks), cut into 6 to 8 pieces
- 3/4 cup dried cranberries
- 1/2 cup slivered almonds
- 1 teaspoon almond extract
- 1 cup buttermilk
- 1 tablespoon heavy cream
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons granulated sugar
Preheat oven to 400 degrees F. Lightly grease a baking sheet and set aside.
In a large bowl, stir the flour, sugar, baking powder, baking soda, and salt. Add the butter and beat with an electric mixer until well blended. Add the dried cranberries and almond slivers. Pour in the buttermilk and almond extract and mix with spatula until blended.
Gather the dough into a ball and divide in half. On a lightly floured board, roll into 2 circles, approximately ½ to ¾ inch thick. Cut each circle into 8 wedges.
To make the glaze, combine the cream, cinnamon and sugar in a small bowl; set aside.
Bake the scones on the prepared baking sheet for 12 to 15 minutes, or until they are golden. Remove scones from the oven and brush with glaze. Makes 16 scones.
Not only is Eileen a very good baker, she is also a talented artist! Here’s a still life she painted…
Isn’t that beautiful? Eileen is involved in art shows from time to time and has her work shown in galleries, too. She is such a talented artist!
Thanks for sharing your wonderful scone recipe with us, Eileen!