Sunday Morning Coffee: Cherry Chocolate Almond Scones
I’m an unusual sort of Pastor for an unusual congregation: while others are counting heads, we’re rejoicing when people don’t show up on Sunday morning! Bud and Lil were missing today because Lil has recovered from surgery and is able to drive again: she and Bud were back at their home church. Helen is feeling better too and found a ride to the Baptist church. Bud has been with us for the last six weeks or so and Helen has enjoyed singing with us while she regained strength after a fall. We loved having them, but we’re really pleased to know God has answered prayers, allowing them once again to go “out” to church.
Even though we were a small group gathered at LaRosa today. We had lots of goodies to share for coffee time: cookies from Judy, a birthday cake from Carol for my birthday, and warm cherry-chocolate-almond scones.
CHERRY CHOCOLATE ALMOND SCONES
[Makes 24 small scones]
Preheat oven to 400 degrees.
- 1 cup pitted and quartered cherries – I used Bing, but these would also be wonderful with sour cherries
- 4 T white sugar, divided
- 2 cups white flour
- 4 tsp baking powder
- 1 tsp salt
- 1/3 cup cold butter, cut into chunks
- 1/2 cup plus 3 T slivered almonds
- 1/2 cup chocolate chips – I used semi-sweet, but dark or white would also be great.
- 1 1/2 cup yogourt ( I used 2%. You could substitute buttermilk)
Sprinkle 2 T of the sugar over the cherry pieces and stir gently. Toss 3T of the slivered almonds with the remaining sugar and set aside for topping
Stir together the flour, baking powder and salt. Cut in the butter until the mixture is a coarse crumb. Stir in remaining almonds and gently stir in cherries and chocolate chips.
Stir in yogourt, adding just enough so that the mixture will form a dough: I usually end up gathering the dough together with my clean hands to gently mix in the last of the flour. You should have a slightly moist dough: add a little more yogourt or milk if needed, or a smidge more flour if it’s too sticky.
Divide into three balls on an ungreased baking sheet. [Use parchment paper to help prevent the scones from sticking if you prefer.] Pat the balls down into three rounds, each about 1/2″ thick. Sprinkle the sugar/almond mixture evenly on top of the rounds, pressing it down slightly. Cut each round into 8 triangles, but do not separate the triangles.
Bake at 400 degrees for about 25 minutes, or until the top is brown and the centre is firm. Cut into wedges and serve warm.