Wednesday, July 7, 2010

Mel's Cherry Almond Rhubarb Scones

An Original Recipe

Cherry Almond Rhubarb Scones

2 1/2 cups flour
2/3 cups white sugar
1 cup combined of Rhubarb and tart cherries (I got them out of my garden and off my cherry tree!)
1/4 cup crushed Almonds
1/2 cup half and half (milk should work fine)
1/4 cup sour cream
1 teaspoon vanilla
1 egg
1 Tablespoon baking soda
1/8 teaspoon salt
1/2 cup butter

1.) Combine cherries, rhubarb, crushed almonds, sugar, and vanilla and put in saucepan over medium heat. Heat until slow boil stirring frequently until its been simmering for about 10 minutes. Set aside and let cool.

2.)Preheat oven to 400.

3.)Whisk sour cream, half and half (or milk), and egg together, set aside

4.)Cut butter into sifted mixture of flour, salt, and baking powder.

5.)Add egg mixture to flour mixture, mix slightly and then fold in cooled fruit mixture. Mix until a dough type consistency (extra flour maybe required)

6.) Pat into hamburger-type patties and then cut in fourths.

7.) Bake on dusted cookie sheet until golden brown, frost with simple powdered sugar glaze.

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