Hold that thought! Many of us will have had the shameful count of the number of pairs of black shoes, jeans, 'essential' tops in our closet, but my shameful excess (well the only one I am divulging here) relates to having two houses and therefore two kitchens. I have every size, shape and type of cake pan known to man, but the one I want to use at any particular moment is always in the other house, half way round the world. Today was a perfect example when I wanted to make scones in my triangle pan. The pan of course is not a triangle but it makes the most perfect triangular scones with cooked edges and is way easier than all that careful pressing with no twisting ! with a metal cutter. I know this pan once lived in this house because I have just turned ip an old blog post of my delicious lemon and almond scones and they are perfectly triangular.
Necessity is the mother of invention, apparently, so the mix was turned into a square cake tin and cut into triangle- I know, it sounds like I don't need that tin!
So let's get to the cherry and almond scones. I was browsing on my wordpress reader yesterday and came across this delectable recipe by Rhonda over at her lovely blog The Thankful Heart. I have played around with it a bit, giving it a Thermomix makeover, metric makeover, and substituting almonds for pecans. For the original version see here.
For my version
Preheat oven to 200°C/400°F
- 280g self raising flour ( if using plain/all purpose, just add another tsp baking powder )
- 1 tsp baking powder
- 1/2 tsp salt
- 65g sugar
- 165g chilled unsalted butter
- 65g almond milk
- 1/2tsp almond essence
- 1 egg, beaten
- About 10fresh cherries , pitted and chopped
- 50g flaked almonds
- Extra almonds and brown sugar to sprinkle
In the Thermomix (or a food processor) turbo pulse the chilled butter into the dry ingredients, until mix resembles fine bread crumbs. Pour the milk and beaten egg and essence through lid on dough setting until well mixed. Fold in almonds and cherries. If you are still using Thermomix don't forget to use reverse action blade.
Tip out onto a silicone mat and use a cutter of your choice. The more you twist the cutter when inserting or removing from the mixture, the less pretty your scones will be. Straight down, straight up, that's the way! If you want to pretty up the top further, brush with an egg wash (top only! No trickling down the side) sprinkle with brown sugar and flaked almonds.
Bake for about 16 minutes, depending on the size of your scones.
These are deliciously rich and really don't need any further adornment, but creme fraîche would balance the flavours splendidly.
I have a gadget page on the blog which has suffered woeful neglect. Making this recipe with fresh cherries had me reaching into my drawer of tricks to find the cherry pitter, and a wonderful device this is. Seriously, if you have looked at these things in you local sur la table or Lakeland and thought 'not another useless kitchen gadget' think again. Cherry pitting industrial quantities for cherry pie is dirty, messy work, which will end up looking like a crime scene- your pitter is going to work a treat, trust me.
Happy cherry pitting day!