Thought I'd just throw you a good simple recipe for some holiday scones. When this time of year comes around, those of us who don't drink liquor somehow end up with a couple of half-full bottles of this or that lying around. After all, so many of those holiday cakes and other treats are just a bit better with a little nip of brandy, rum, or flavored liquor.
Last month for a cooking class, I needed to purchase some amaretto, so I've had this bottle sitting on my shelf. Well yesterday, I kind of ate all of the doughnuts I bought for my very pregnant wife. Not a wise thing to do considering all of the raging hormones going on.
To get myself a bit out of the doghouse so-to-speak, I wanted to make her something for breakfast other than the usual eggs, pancakes, etc. Scones are really easy, and the amaretto added a really nice touch. A great tip if you're only wanting a half dozen or so is to simply ball up half of the dough, wrap in plastic and refrigerate. It will keep for two to three days in the fridge, or up to two weeks in the freezer.
Preheat oven to 425F.
Whisk together in a large bowl:
2 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Drop in 6 Tablespoons of cold butter cut into pieces.
Cut the butter with a fork or pastry blender, and work into the flour mixture until the whole mix resembles bread crumbs, and the butter pieces are about the size of peas. Don't let the butter melt.
Stir in 3/4 cup of raisins or dried cranberries.
Whisk together in a small bowl, then add to the flour mixture:
1 large egg
1/4 cup heavy cream
1/4 cup amaretto
2 teaspoons ground cinnamon
Using a rubber spatula or spoon, mix the dough until it starts to come together, then using your hands, form into a ball in the bowl, being sure to get all of the mix encorporated.
Turn out onto a lightly floured surface, and pat the dough into a 8 inch round about 3/4 inch thick. Cut into wedges, and place on a baking sheet keeping them about 1/2 inch apart. Bake for about 12 to 15 minutes just until the tops are brown.
