Lily'S Lakeridge Amaretto/Almond Cherry Scones

Name: Lily'S Lakeridge Amaretto/Almond Cherry Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups king arthur unbleached cake flour blend; 1 3/4 cups gold medal pre-sifted self-rising flour; 1/2 cup granulated sugar; 1/4 teaspoon salt; 2 tsp baking powder; 2 sticks unsalted butter (frozen and grated small pearl size); approx 1+ cup fresh chopped red cherries; approx 1 oz or less amaretto di sarono; approx 1+ cup coarse chopped roasted, unsalted almonds; approx 1 cup small chunks 'white chocolate'; 1 cup half & half; 1 tbsp real vanilla extract; 2 eggs (to glaze to brush on scones before baking); approx 1 tbsp honey

Servings: persons

1 3/4 cups king arthur unbleached cake flour blend
1 3/4 cups gold medal pre-sifted self-rising flour
1/2 cup granulated sugar
1/4 teaspoon salt
2 tsp baking powder
2 sticks unsalted butter (frozen and grated small pearl size)
approx 1+ cup fresh chopped red cherries
approx 1 oz or less amaretto di sarono
approx 1+ cup coarse chopped roasted, unsalted almonds
approx 1 cup small chunks 'white chocolate'
1 cup half & half
1 tbsp real vanilla extract
2 eggs (to glaze to brush on scones before baking)
approx 1 tbsp honey

1
pit and coarse chop approx 30 ripe red bing cherries. lay out in single layer of a baking dish and pour in amaretto to make a shallow bath. do not fully cover cherries. place pan in warm oven (about 200F) until amaretto is evaporated and cherry pieces are somewhat dry.
2
flour: UK scone recipes often call for self-rising flour and significant reduction of the baking powder (or none at all), while US recipes with all-purpose flour tend to include baking powder. with this recipe, using cake flour and self-rising, the baking powder was cut in half.
3
mix flour, baking powder, sugar, salt, almond pieces, white chocolate chunks and blend all with hands
4
mix all the wet ingredients: half&half, honey, vanilla extract, and a little of the amaretto (if desired) and set aside.
5
start with butter that is frozen solid and grate to form pea-sized or smaller pearls or curls. use both sticks and add quickly, blend with hands into dry flour mixture and put in freezer immediately (for 10-15 min) to keep the butter frozen.
6
mix the wet ingredients until consistent. add the wet mixture and cherries to the dry ingredients all at once and blend/fold with hands being careful not to overwork the dough as though making US style biscuits. return to freezer for about 1/2 hour.
7
grease/butter a baking sheet and, with hands, form scones to size 1 1/2 to 2 inch wide balls and slightly flatten. brush on whipped egg for glaze.
8
bake 12-15 minutes or until light golden brown

969

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3/4 cups king arthur unbleached cake flour blend, 1 3/4 cups gold medal pre-sifted self-rising flour, 1/2 cup granulated sugar, 1/4 teaspoon salt, and more.

Yes, Lily'S Lakeridge Amaretto/Almond Cherry Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!