Cherry-Almond Scones

I’m sort of desperately clinging to the idea of fall weather — the mornings here have been a tiny bit cooler the past few weeks (OK, a lot cooler; we’re talking low/mid-70s) though as the day wears on the temperature creeps back into the 90s — since it’s November in but a few short days and I’m still wearing shorts. Ah, desert life! I hear in the winter there are days when, gasp!, you might even feel compelled to put on a sweater. It’s hard to imagine. In the meantime I am baking lots of seasonally appropriate vegetable galettes and tarts, roasting root vegetables, and enjoying tea-with-scones in the afternoons because no matter what I love fall.

Does the world need another scone recipe? Arguably not, but here I am to contribute one anyway. It’s probably more interesting than droning on about the weather — the weather! — ad naseum. Last year around this time I was making pumpkin waffles and ruminating in a similar vein, Casa’s endless summer experience the littlest bit more pleasant than the dusty reality we’re living now, although I will admit that the desert has a kind of beauty that does, after all, grow on one.

These scones are a riff on several versions I keep in my scone file, and I’ve included several options for flours, gluten-free and whole grain (gluten) apiece. They’re buttery enough but not so much so that you’d hesitate to split one, warm from the oven, and spread each half with even more butter. Jam, too, if you’d like. They’re also light and flecked with chopped almonds and dried cherries plus a hint of warming spices to keep things interesting.

Scones are perhaps an unnecessary indulgence and yet I prefer them with my afternoon tea much more than a muffin (muffins seem meant for mornings). And they make me think of brilliant fall leaves and winter rainstorms and the wind that used to howl and rattle around the windows of my San Francisco apartment. So — not so unnecessary and indulgence after all, then. I use an egg here, which could keep me teetering on the edge of sacrilege but, I don’t know, I like the slight cakiness it lends to the finished product. If you’re feeling especially decadent swap out the whole milk for cream.

I’ll be the one shoveling scones into my mouth in between swigs of Earl Grey and willing the thermometer to tick down just a few … more … degrees. You’ll be the one winding a scarf around your neck and anticipating a white Christmas. So, you know, same same.

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  1. Hi! Thought I’d give these scones a try. Since going GF, I’ve had a hard time finding a really good GF scone.
    I’m just making these now, and I’m finding the dough to be super wet after following the ingredient list to a T.
    No way can I roll it out. Not sure what to do with it? Any ideas?

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