Lilys Lakeridge Amarettoalmond Cherry Scones Recipes

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, combine the flour, sugar, baking powder, lemon zest, 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.

Steps:

• Heat oven to 400°F. Line large cookie sheet with parchment paper.
• In large bowl, combine 1 1/4 cups Bisquick mix, sugar, cream cheese, cherries, 1/2 cup of the almonds and the almond extract; stir until dough forms.
• Place dough on surface sprinkled with remaining Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball and flatten to 1/2-inch thick. Using a 2 1/2-inch round biscuit cutter dipped in Bisquick mix, cut out scones; place 2 inches apart on cookie sheets. Reroll and cut any remaining dough. Sprinkle remaining 1/2 cup almonds over tops. Bake 10 to 14 minutes or until edges are set and toothpick inserted in center comes out clean. Serve warm.