Tea time! Cherry Almond Scones with Clotted Cream

Every once in a while I love a cup of tea in the afternoon. I do have Scottish roots (they drink tea right? shows I know a lot about my heritage!) But my love for this tradition I believe comes from my dad. He is a virtual Brit with this afternoon tea routine! I love you Daddy! Here is a recipe I found for Cherry Almond Scones (using dried cherries). The only changes I made to the recipe were instead of using sliced almonds on top, I actually sprinkled them into the dough. Don't think you can get by with using whole milk as a substitute. Go for the cream! I tried it with whole milk once and it just wasn't the same. Also, top these babies with my "cheater" version of clotted cream (a staple among Brittish tea drinkers- Educate yourself further on this tradition at http://en.wikipedia.org/wiki/Clotted_cream): 1 cup whipping cream, whipped till stiff peaks, 1/3 cup sour cream folded in, 2 TB powdered sugar folded in. Brew yourself a cup of Earl Grey and you are all set for afternoon tea!

Ingredients

• 2 cups flour
• 1/3 cup sugar
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup chilled butter, cut into pieces
• 1 egg
• 2/3 cups whipping cream
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup dried cherries
• Egg wash, 1 egg and 1 teaspoon water, beaten
• Sugar and sliced almonds, for sprinkling

Directions

Preheat oven: 325 degrees F.

Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. (or I just use my kitchen aid with the paddle attachment.) Combine wet ingredients and mix into dry just until moistened. Add cherries. Mixture will be very sticky. Turn onto floured surface and knead 4 to 5 times with floured hands. Pat out into two 6 inch rounds. Use pizza cutter to cut into 6 wedges each round. Separate the wedges a couple of inches apart on greased baking sheet. Bake for 15 to 18 minutes.