What can I substitute for marzipan?

The best thing is to just leave it out. They will still be delicious scones, just with a touch less almond flavor. There really isn't a great substitute.

Can I make these ahead of time?

Yes. See the section above for how!

Why do I need to leave chunks of butter in the dough?

Small pieces of cold butter create little pockets of steam as the scones bake, helping give them their light, tender, fluffy texture. Avoid working the butter completely into the flour.

Why are my scones dense?

You likely did one of two things: either you over worked the butter into the flour or your over-mixed the wet ingredients into the dry when shaping they dough. See my notes above on how to avoid both these issues.

Cherry Scones - Alaskan Skillet

Description

These Cherry Scones are moist, fluffy and absolutely loaded with fresh cherry and almond flavor. Made with juicy fresh cherries, almond extract and little pieces of marzipan, they have a deliciously rich flavor without being overly sweet. Topped with crunchy slivered almonds and drizzled with white chocolate, every bite is so yummy - and the best part? They come together quickly, with no overnight resting or complicated steps.

Ingredients

Scale

1 1/2 cups (250 grams) fresh cherries quartered and pitted

1/2 cup heaping (70 grams) marzipan finely diced

2 1/4 cups (337 grams) all purpose flour

1/4 cup (50 grams) granulated sugar

1 tablespoon (12 grams) baking powder

1/2 teaspoon (3 grams) salt

1/2 cup (8 ounces) butter cold

2/3 cup (160 grams) cream

1 egg

1 teaspoon (6 grams) almond extract

1/2 teaspoon (4 grams) vanilla

4 ounces (113 grams) bakers white chocolate

Scant 1/4 cup (15 grams) slivered almonds for topping

Cook Mode Prevent your screen from going dark

Instructions

Quarter and pit the cherries, then dice the marzipan into small pieces. Set aside.
In a large bowl, combine the dry ingredients. Cut in the cold butter using a pastry cutter or your hands, leaving small chunks of butter throughout the mixture.* Lightly flour the cherries and marzipan, separating any pieces of marzipan, then gently toss them into the flour mixture.
In a separate bowl, whisk together the egg and remaining liquid ingredients. Add to the flour mixture and gently stir until a shaggy dough forms and everything just comes together. Do not over-mix.*
Gently for the dough into an 8-10 inch round disc. Cover and refrigerate for at least 30-60 minutes.
Preheat the oven to 425°F. Cut the chilled dough into 8 wedges and place them on a baking sheet or in a cast iron skillet. Lightly brush the tops and sides with cream and sprinkle with slivered almonds.
Bake for 15-18 minutes, or until lightly golden brown and cooked through. While the scones bake, melt the white chocolate. I do this in the microwave in 20-30 seconds bouts at a time, stirring in between each time.*
Let the scones cool for 5 minutes before drizzling with the melted white chocolate. Enjoy!

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Notes

Do not over combine the butter into the flour. We want tiny chunks of butter visible.

Resist the urge to over mix the wet ingredients into the dry mixture to get it to come together. Work the batter until it JUST comes together. It will be messy, look under mixed and maybe even have pieces falling out of it. This is right. Over working the dough quickly results in claggy scones.

Don't skip brushing it with milk or cream. This gives a nice crisp finish to the exterior.

Melt the chocolate in small bouts at a time, stirring every 30 seconds. It's easy to overheat white chocolate. When it is partially melted with small chunks in it still is usually perfect. Mix until it's all melted together. It will be thicker than milk chocolate.

Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 15-18 minutes
Category: Bread, Dessert
Method: Baking
Cuisine: American