In a small bowl, combine the flour, sugar, baking powder, lemonzest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.
In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.
I got the recipe for the Food Network.
Here are a few photos of the cherry scones I made for Sunday breakfast.
I tweaked the recipe a bit....instead of making a disc I just made individual biscuits.
Fresh out of the oven.
I thought the honey butter was a great idea but I was in the mood for a lemon
glaze.... a bit of powder sugar mixed in with lemon juice was perfect.
Happy Baking. Thank you Food Addiction for the wonderful photo.
i carry your heart with me(i carry it in
my heart)i am never without it(anywhere
i go you go,my dear; and whatever is done
by only me is your doing,my darling)
no fate(for you are my fate,my sweet)i want
no world(for beautiful you are my world,my true)
and it's you are whatever a moon has always meant
and whatever a sun will always sing is you
here is the deepest secret nobody knows
(here is the root of the root and the bud of the bud
and the sky of the sky of a tree called life;which grows
higher than the soul can hope or mind can hide)
and this is the wonder that's keeping the stars apart
This year I'm celebrating Valentine's Day with Coeur a la Creme with Strawberry Sauce. I saw this recipe on the Food 52 blog about 6 months ago and thought
it would be perfect to make for Valentines. Don't worry if you don't have a Valentine to share it with. Be your own Valentine and do something fun for yourself.
Watch the video I posted below on the step by step process. It's fantastic.
I'll post photo's later of my creation. My bleed heart is in the refrigerator right now doing it's thing.
When I wake up tomorrow morning I'll be making a quick trip to the farmer's market for fresh strawberries and start preparing the sauce.
Photo courtesy of Melanie Einzig at Food 52
Coeur a la Creme with Strawberry Sauce.
SERVES 6 TO 8
8 ounces ricotta
8 ounces cream cheese
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy cream, chilled
2 large egg whites, at room temperature
1 pint fresh strawberries
1-2 tablespoons granulated sugar
Line a 6-cup mold or 6 to 8 smaller molds with holes in the bottom (you can buy a special, heart-shaped coeur a la creme molds if you're into that sort of thing -- which I am, as you can see from the photo above), a basket or a colander with a double layer of damp cheesecloth, making sure you cut the cheesecloth large enough that it hangs over the edges of the mold.
Put the ricotta and cream cheese in the bowl of a standing mixer fitted with a paddle attachment and mix, scraping down the bowl a few times, until there are no longer any lumps. Add the sugar and vanilla and pulse until combined. Transfer to a large bowl.
In a separate bowl, beat the cream until stiff peaks form. Fold the cream into the cheese. In another bowl, beat the egg whites until stiff. Gently fold the egg whites into the cheese mixture. Spoon the mixture into the mold, smoothing the top gently. Fold the cheesecloth over the top to cover completely. Set the mold on a tray and refrigerate for 24 to 36 hours.
An hour or two before you are ready for dessert, hull and quarter the strawberries and put them in a bowl with a tablespoon or two of sugar (the amount will depend on how sweet your strawberries are). Cover and let the berries macerate until ready to serve. Unmold the coeur a la creme and serve with the strawberries.
I bought this heart shaped mold about 6 months ago and waiting until now