Cherry Almond Scones

Ingredients

• ½ cup (1 stick) salted butter, frozen
• ½ cup whole milk
• ½ cup sour cream
• 1¼ cup all purpose flour
• ¾ cup Amoretti® Blanched Almond Flour
• ½ cup sugar
• 2 tsp baking powder
• ¼ tsp baking soda
• 1 tsp lemon zest, from ½ lemon
• ¾ cup dried cherries
• 1 egg, lightly beaten, for egg wash
• 2-3 tbsp raw sugar

• 6 tbsp powdered sugar
• 1½ - 2 tsp milk
• 2 tsp Amoretti® Cherry Marbleizing Swirl

• ½ cup toasted sliced almonds

Directions

1. Preheat oven to 350°F.
2. Grate frozen butter and place back in freezer while preparing the remaining ingredients.
3. Whisk together milk and sour cream, refrigerate.
4. In a separate bowl, whisk dry ingredients and lemon zest.
5. Add frozen butter and mix until thoroughly coated.
6. Add milk mixture and fold in with a spatula.
7. Transfer dough to floured surface.
8. Knead 6 to 8 times until it holds together.
9. Roll dough into a 12″ square (approximately).
10. Fold in thirds, like a letter.
11. Fold short ends into thirds again to form an approximately 4″ square.
12. Place dough onto floured parchment or plate and freeze for 5 minutes.
13. Transfer dough to floured work surface and roll into an approximately 12″ square.
14. Sprinkle dried cherries over surface of dough and press down to lightly embed into dough.
15. Roll dough into a log and with seam on bottom, roll dough into a 12″ x 4″ rectangle.
16. Cut dough into rectangles and then in half to form triangles.
17. Place onto baking sheet.
18. Brush with egg wash, sprinkle with raw sugar and bake for 20-25 minutes until golden.
19. Let cool before glazing..

20. Mix powdered sugar and milk until smooth.
21. Add cherry swirl.
22. Pour into piping bag.
23. Drizzle over cooled scones.
24. Sprinkle with toasted almonds immediately and serve.