Amazing Cherry Almond Sourdough Scones #FoodieExtravaganza

Tender flaky biscuits studded with dried cherries and slivered almonds are perfect with your tea for breakfast or for an afternoon snack to carry you through the day.

We are having a Tea Party today over at Foodie Extravaganza........

Today is the Birthday of Duchess Anna.  Who is Duchess Anna, you ask?  Why she was the creator of Afternoon Tea.  As tribute to this great institution our friend, Cam of Culinary Adventures with Camilla asked us to join her for a virtual Tea Party.

Anna Maria Russell, Duchess of Bedford was a lifelong friend of Queen Victoria, whom she served as a Lady of the Bedchamber between 1837 and 1841. She was also the originator of the British meal "afternoon tea." Anna was the daughter of Charles Stanhope, 3rd Earl of Harrington, and Jane Fleming. Wikipedia

Afternoon Tea is not as popular here in the USA as it is in other Countries however it does still have a strong following.  Many of your high end hotels still host afternoon tea and I was lucky enough to attend one while staying at the Drake Hotel in Chicago.  That enjoyable few days at the Drake is worth a post by itself.  It was amazing.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

You know what else is amazing?  This fun group of bloggers who get together every month to share a National Food Holiday.  I love this group!!  Here are the amazing recipes that they are sharing at our Tea Party today.........

• Almond Clementine Cake Squares by Food Lust People Love
• Assorted Tea Sandwiches for Afternoon Tea by Karen's Kitchen Stories
• Cherry Almond Scones by A Day in the Life on the Farm
• Gourmet Fruit and Nut Crisps by Palatable Pastime
• Hawaij Coffee Scones by Caroline's Cooking
• Meat Pan Rolls by Sneha's Recipe
• Prickly Pear Lemon Curd by Culinary Adventures with Camilla
• Pumpkin Cranberry Scones by Simply Inspired Meals

Most amazing of all were these flaky, tender and delicious scones that took less than half an hour to prepare, bake and serve and that includes time for them to cool enough to eat.  Now THAT is AMAZING!!

Another Amazing thing is that these scones are made with sourdough discard.  I am always looking for recipes to use my sourdough discard, and was thrilled to find this one at Bake From Scratch magazine.  I adapted it to make this recipe I am sharing with you today and I am sure that you will agree is.......Amazing.

I'm amazed you are still reading this amazingly obnoxious post.  What can I say except that I have the most awesome and amazing audience ever!!!

#scones, #biscuits, #cherries, #almonds, #breakfast, #snacks, #baking, #sourdough,

Bread, Biscuits, Scones, Snacks, Breakfast

English

Yield: 8 Servings

Author: Wendy Klik

Cherry Almond Sourdough Scones

Tender flaky biscuits studded with dried cherries and slivered almonds are perfect with your tea for breakfast or for an afternoon snack to carry you through the day.

prep time: 10 Mcook time: 15 Mtotal time: 25 M

ingredients:

• 1 1/2 c. flour
• 3 T. sugar
• 1 T. baking powder
• pinch of salt
• 5 T. cold butter, large dice
• 1/4 c. dried cherries
• 1/4 c. almond slices
• 1 c. sourdough discard
• 3/4 c. heavy cream, divided
• 1 T. Demerara sugar

instructions:

How to cook Cherry Almond Sourdough Scones

1. Place the flour, sugar, baking powder and salt into the bowl of a food processor and pulse twice to combine.
2. Add the butter and pulse quickly about 10 times so that mixture is crumbly but still has some large pieces of butter remaining.  Empty into a bowl and stir in the cherries and almonds.
3. In another bowl, whisk together the sourdough discard and 1/2 cup of the cream.  Add to flour mixture and stir just until combined.  Turn onto a lightly floured surface and knead a few times until held together but still sticky.
4. Pat into an 8" round about 1" thick and cut into wedges.  Place onto a baking pan covered with parchment or a silicone mat.  Brush with the remaining 1/4 cup of cream and sprinkle with the coarse Demerara sugar.
5. Bake in a preheated 425* oven for 12-15 minutes, until risen and light golden brown.  

NOTES:

Adapted from a recipe found at Bake From Scratch

Calories
307.12

Fat (grams)
17.93

Sat. Fat (grams)
9.96

Carbs (grams)
32.94

Fiber (grams)
1.35

Net carbs
31.59

Sugar (grams)
10.80

Protein (grams)
4.67

Sodium (milligrams)
317.12

Cholesterol (grams)
44.37

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