Side Pannel
Cherry Walnut Drop Scones
Cherry Walnut Drop Scones
- Recipe Submitted by maryjosh on 05/29/2018
Ingredients List
- 2 1/4 C all-purpose flour
- 2 1/2 tbsp sugar
- 2 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 (6 oz) container low-fat vanilla (or flavored) yogurt (I used low-fat peach)
- 1/2 C sour cream
- 1 egg lightly beaten
- 1/4 tsp almond extract
- 1/4 C butter, melted
- 1/2 C dried cherries, chopped
- 1/3 C chopped walnuts
- 1 C powdered sugar
- 1-2 tbsp milk
- 1/8 tsp almond extract
- 1-2 tbsp sanding sugar (or white sparkling sugar) optional
Directions
Preheat oven to 400°. Place parchment paper on a large baking sheet and set aside.
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the yogurt, sour cream, egg and extract. Slowly drizzle in the melted butter into the wet ingredients, stirring while drizzling. Stir the wet ingredients into the flour mixture until just moistened, making sure the flour on the bottom of the bowl in blended in. Fold in the cherries and walnuts.
Drop by heaping 1/4 cup, 2 inches apart on the baking sheet. Bake at 400° for 12 minutes, until lightly browned, then turn down oven to 350° and bake for another 5-7 minutes (checking at 5 minutes). Don't over bake.
Remove to wire racks immediately and let cool while you stir together the glaze ingredients to a smooth consistency. Place a sheet of waxed paper under the rack and generously brush the glaze on to the warm scones, covering all sides. Sprinkle with sanding sugar (white sparkling sugar) if desired. Best eaten the same day as baked. Store in a loosely covered container (airtight container will make them soggy).
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the yogurt, sour cream, egg and extract. Slowly drizzle in the melted butter into the wet ingredients, stirring while drizzling. Stir the wet ingredients into the flour mixture until just moistened, making sure the flour on the bottom of the bowl in blended in. Fold in the cherries and walnuts.
Drop by heaping 1/4 cup, 2 inches apart on the baking sheet. Bake at 400° for 12 minutes, until lightly browned, then turn down oven to 350° and bake for another 5-7 minutes (checking at 5 minutes). Don't over bake.
Remove to wire racks immediately and let cool while you stir together the glaze ingredients to a smooth consistency. Place a sheet of waxed paper under the rack and generously brush the glaze on to the warm scones, covering all sides. Sprinkle with sanding sugar (white sparkling sugar) if desired. Best eaten the same day as baked. Store in a loosely covered container (airtight container will make them soggy).
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