Saturday, February 10, 2018

Amaretto Cherry Butter & Kiss Me Scones

If you’ve been following along with me this week then you should have a lovely batch of Amaretto Cherries on hand. You can turn these cherries into the most absolutely delicious Amaretto Cherry Butter, and/or use them to flavor sugared Kiss Me Scones, both of which you can serve for Valentine’s breakfast. I used the entire jar of maraschino cherries that yielded approximately a cup of cherries. I divided these in half in order to make a half-cup of Amaretto Cherry Butter, and used the rest in the scones. This is a delicious combination, sure to please and delight your loved one on Valentine’s morning.
Amaretto Cherry Butter
1/2 cup unsalted butter, softened
1/2 cup Amaretto Cherries

Mince cherries (I pulsed mine a couple of times in my bullet blender), and beat into softened butter. You can use an electric beater for this, or, if you have decently strong arm muscles, a whisk. I molded my butter into heart shapes using
this mold, but you can just as easily turn yours out into an attractive container and set it on your breakfast table.

Kiss Me Scones

2 cups sifted cake flour
¼ cup sugar
2 tsp. baking powder

1/2 tsp. salt

6 T. unsalted butter, cut into 1/2-inch pieces

1 egg

1/2 tsp. almond flavoring

1/2 cup heavy cream

Heavy Cream
Pink Sanding Sugar

Preheat oven to 375°F with rack in middle.

In the work bowl of a food processor combine flour, sugar, baking powder, salt, and butter.  Pulse until mixture resembles coarse meal; empty mixture into a large bowl. Place cherries into the food processor; pulse, and empty/scrape into the large bowl.

Place egg, cream, and almond flavoring into the food processor and pulse until combined. When thoroughly blended, pour it over the flour/cherry mixture in the large bowl and fold until it just comes together.  Add 1-3 more teaspoons of cream, if needed.

Turn out dough onto a lightly floured surface. With floured hands, press into a 1/2-inch thick rectangle. Cut out hearts with a heart-shaped biscuit cutter and arrange 2 inches apart on a Silpat-lined baking sheet. Gather scraps together and cut out additional scones.

Brush tops of scones with cream and sprinkle liberally with pink sanding sugar. Bake scones, rotating baking sheet halfway through, until edges are golden, 25 to 30 minutes. Cool on a rack before serving. Serve with Amaretto Cherry Butter.

Makes 8-10

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Linda said...

Gorgeous and mouth-watering! I am putting maraschino cherries on my grocery list.

sandy said...

OH.....MY.......GOD..... I know sounds dramatic but just looking at these and reading the ingredients makes me happy to think some day I could make these. Right now I'm trying to drop a few pounds so I'll save this off . Looks delicious and thanks for the recipe. Also for the one below - looks delicious. Mike makes a great stroganoff and I'm always happy to hand him for more recipes to try something a little different - of the same recipe but different from his normal way.

Mary@mydogsmygardenandmary said...

Everything sounds so good, yum yum. Thanks so much for the recipes.

Have a HAppy Valentines day.


Sandra Lee said...

Sign me up for these scones and an extra batch of Amaretto Cherry Butter! Thank you for sharing with us at Celebrate Your Story, and have a great weekend.

Miz Helen said...

What a great idea and a great recipe! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Come Back Soon,
Miz Helen