Cherry Almond Scones

Recipe

ingredients	preparation
250g 30g Natural almond flour 15g Baking powder 50g sugar 2g salt 80g cold butter 3g Lemon Zest 75g Nut Pastes - Almond Paste - Natural - 45# pail 150g Dried Charries 230g heavy cream	Combine the flours, baking powder, sugar and salt in a bowl. Cut cold pieces of the butter into the flour mixture until a mealy dough with pea-sized bits of butter is formed. Toss in the lemon zest. Toss the American Almond® Almond Paste and chopped cherries in the flour mixture to coat. Stir in the heavy cream to make a dough. Shape the dough into a log and freeze slightly before cutting into triangles. Brush each scone with heavy cream and sprinkle with sugar and bake at 325 degrees Fahrenheit for approximately 20 minutes.

ingredients

preparation

Combine the flours, baking powder, sugar and salt in a bowl.
Cut cold pieces of the butter into the flour mixture until a mealy dough with pea-sized bits of butter is formed.
Toss in the lemon zest.
Toss the American Almond® Almond Paste and chopped cherries in the flour mixture to coat.
Stir in the heavy cream to make a dough.
Shape the dough into a log and freeze slightly before cutting into triangles.
Brush each scone with heavy cream and sprinkle with sugar and bake at 325 degrees Fahrenheit for approximately 20 minutes.

Prepare a flat icing with 228g of powdered sugar and enough milk to make a thin icing.
Drizzle the icing over the cooled scones and garnish with American Almond® almond brittle crunch.