Best Amaretto Scones Recipes

AMARETTO SCONES RECIPE - (4.4/5)

Steps:

• Before starting scones, place raisins or cherries in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins/cherries have plumped. Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs. In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins or cherries and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners' sugar.

MY SISTER'S FAVORITE AMARETTO SCONES

Steps:

• Before starting scones, place raisins in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins have plumped. Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs. In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners' sugar.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

LILY'S LAKERIDGE AMARETTO/ALMOND CHERRY SCONES

Steps:

• pit and coarse chop approx 30 ripe red bing cherries. lay out in single layer of a baking dish and pour in amaretto to make a shallow bath. do not fully cover cherries. place pan in warm oven (about 200F) until amaretto is evaporated and cherry pieces are somewhat dry. flour: UK scone recipes often call for self-rising flour and significant reduction of the baking powder (or none at all), while US recipes with all-purpose flour tend to include baking powder. with this recipe, using cake flour and self-rising, the baking powder was cut in half. mix flour, baking powder, sugar, salt, almond pieces, white chocolate chunks and blend all with hands mix all the wet ingredients: half&half, honey, vanilla extract, and a little of the amaretto (if desired) and set aside. start with butter that is frozen solid and grate to form pea-sized or smaller pearls or curls. use both sticks and add quickly, blend with hands into dry flour mixture and put in freezer immediately (for 10-15 min) to keep the butter frozen. mix the wet ingredients until consistent. add the wet mixture and cherries to the dry ingredients all at once and blend/fold with hands being careful not to overwork the dough as though making US style biscuits. return to freezer for about 1/2 hour. grease/butter a baking sheet and, with hands, form scones to size 1 1/2 to 2 inch wide balls and slightly flatten. brush on whipped egg for glaze. bake 12-15 minutes or until light golden brown

MY SISTER'S FAVORITE AMARETTO SCONES

Steps:

• Before starting scones, place raisins in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins have plumped. Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs. In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners' sugar.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.