The scone that celebrates spring flowers deliciously.
Hi Bakers,
If you want an unusual scone, you need to try this one! Delicious, tender almond scones are drizzled with cherry blossom glaze for a light, floral flavor you can’t find anywhere else. Get the powder online and be sure to use good-quality almond extract for the best possible flavor. Are you brave enough to try it? I hope you do and send me the photos. Enjoy! ~Carolyn
Gluten-Free Almond Scones with Cherry Blossom Icing
Makes ten 2.25” scones
DRY
2 cups Cup4Cup Multipurpose Flour (Original blend with milk powder)
1/2 cup blanched almond flour
1 teaspoon Koda Farms Sweet Rice flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons granulated sugar
1/2 cup cold butter, cut into chunks
WET
1 large egg*
2 tablespoons unsweetened applesauce
1/3 cup half and half
1/4 cup buttermilk
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
Optional: 1/4 cup cream or egg wash for brushing the tops of scones before baking
1/2 cup sliced blanched almonds
Cherry Blossom Icing
1/2 teaspoon dried cherry blossom powder
1 cup powdered sugar
2 tablespoons water
1/2 teaspoon cherry juice or food coloring
Preheat the oven to 400F and place the rack in the middle position. Mix the flours, baking powder, baking soda, and sugar in a large mixing bowl. Add the cold butter and cut it into the dry mixture until it resembles crumbs with a few larger bits of butter remaining.
In a medium-sized bowl, whisk the wet ingredients together. Add just enough of the wet ingredients to the dry to make a stiff dough. Scrape the dough out onto a lightly floured counter and pat it into a large circle. The height of the dough should be about 3/4” tall. Cut out using a 2.”25 biscuit cutter. Place the scones on a lined cookie sheet and then brush with cream and sprinkle with sliced almonds. Bake for about 10-14 minutes or until browned on top and springs back when pressed in the middle. Cool on a rack for about 15 minutes while you make the icing.
In a small mixing bowl,, combine powdered sugar and cherry blossom powder. Add cherry juice and water gradually to achieve a thick icing you can drizzle. You don’t want it too watery or the scones can get soggy. Enjoy! Scones are best enjoyed the day you make them, but they will last in the fridge or freezer and can be carefully reheated in the microwave or toaster oven on low.