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.
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.
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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