Dried Cherry Scones with Almond Glaze & March's Give-Away-Apron

Good thing I like roller coasters; Wednesday, our weather was sunny and 75-degrees and on Thursday, the temperatures dropped to 47-degrees and then, below freezing at night time...and rainy! So Thursday was a good baking day, although, by afternoon, I was feeling the dreariness and a nap felt better than sitting at the computer to post the recipe and apron:-D

As I promised, this apron will definitely bring a little cheeriness to everyone amidst the snow and/or freezing temperatures...and I do believe that Spring will not skip its turn.

Make a comment on any of my posts this month and you could win this darling apron of tiny cherries with a splash of the green to honor St. Patrick's Day as well; I am Irish, after all.

Dried Cherry Scones
2 1/2 cups King Arthur all-purpose flour (plain flour)
2 T firmly packed light brown sugar
1 tsp. salt
1 T baking powder
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces or grated
1/2 cup honey
1/2 cup half & half
1 large egg (an addition large egg + 1 tsp. water will be used to brush on the top of the scones.)
1/2 cup dried cherries, softened in hot water, then, drained and chopped

Glaze:
1 cup confectioners' sugar (icing sugar)
1/8 tsp. almond flavoring
1 T light Karo syrup
2-3 T very warm water

Preheat oven to 400F-degrees.  Line a baking sheet with parchment paper and set aside. Place cherries in a small bowl and cover with hot water.  Allow to soak about 25 to 30 minutes.  Drain and coarsely chopped.

In a stand mixer, using the paddle attachment, mix all the dry ingredients together. Add the butter, one piece at a time or the grated butter all at once and mix again.  Add the chopped dried cherries.

In a 2-cup glass measure, add the half & half and large egg, lightly whisk together, then add the 1/2 cup of honey and whisk again.  Add the liquid measure to the dry while the mixer is on low.  Mix only until the dough comes together.

Place dough on a lightly floured board and knead slightly.  Pat dough into a circle, approximately 7" by 1" thick.  Today, I merely cut the scones into "pie wedges," but you can use your favorite cutter.

Place the scones on the parchment lined baking sheet and brush the tops with 1 large egg + 1 tsp. water.

Bake in the preheated oven for 14 to 17 minutes.  I actually lowered the oven temperature to 375F-degrees after 10 minutes.  The scones should be a lovely golden brown.

Allow to cool about 10 minutes, then glaze with the Almond Glaze.  Serve while still warm, but for extras--cool completely, then, wrapped in wax paper and place in a freezer plastic bag.  To reheat, microwave for 20 seconds; they're perfect!

The roller coaster continues with temperatures in the 60s for the weekend.  I'm waiting to get outside and work in the garden...how about you? Enjoy!