I love scones! Probably not a surprise. I really like cherries and I was curious about cherry and almond scones. Enter the King Arthur Baking Cherry Almond Scone Mix.
As I mentioned before, I generally do not use mixes as I am trying to learn to be a scratch baker. The mix makes 8 to 16 scones. You can scoop them in 1/3 cup portions or create wedges. I went with wedges, my favorite scone shape. I didn't use my scone pan from Lodge this time.
No artificial colors, flavors, or preservatives in this mix of King Arthur Flour, Cane Sugar, Dried Cherries, Almond Flour, Baking Powder, and Almonds.
Finishing suggestions are nothing, sparkling sugar, or glaze that has a bit a almond extract. I decided to leave half plain and add glaze to the other half.
It was a perfect accompainment to a cup of black coffee.
What will I do different next time?
- Freeze the scones for 30 minutes before baking
- Use Lodge cast iron scone pan instead of the sheet pan
There was lots of butter leakage during my first bake and the freezing should help correct that and help them to rise more.
Recipe: King Arthur Baking Cherry Almond Scone Mix (recipe on the box)
Key Ingredients:
- King Arthur Baking Cherry Almond Scone Mix
Equipment Used:
- No special equipment used this time, just my 1/4 sheet pan. Next time I will use my Lodge cast iron scone pan.
