Berry Almond Cream Scones

These scones are a delicious breakfast, brunch, snack, or dessert item.  They're simple to pull together and way better than a coffeeshop scone. Dried berries rehydrated in amaretto are used in place of fresh berries, as fresh berries tend to bring too much moisture to the party and can make the scones soggy after a couple hours.

Berry Almond Cream Scones

inspired by this recipe by Ree Drummond

1 cup dried berries (I used a combination of blueberries and tart cherries)

1/2 cup amaretto

1 1/2 cups flour

1 cup whole wheat flour

1/2 cup almond flour

1/2 cup sugar

1 Tablespoon baking powder

1/4 teaspoon salt

1 cup cold butter, cubed

2 eggs

3/4 cup cream (feel free to substitute milk, but they won't be as delicious)

Glaze:

1/4 cup cream

2 Tablespoons amaretto from soaking berries

2 cups powdered sugar

1. Add dried berries and amaretto to a jar and cover.  Let sit at room temperature to rehydrate for at least 4 hours before using (if you don't have 4 hours - add berries and and amaretto to a saucepan, bring to a boil, immediately remove from heat and let sit for 15 minutes.)

2. Drain rehydrated berries, reserving 2 Tablespoons for the glaze.  Save the rest of the liquid for a cocktail.

3. Preheat oven to 375 degrees Fahrenheit and grease two baking sheets.

4. Add flours, almond meal, sugar, baking powder, salt, and butter to the bowl of a food processor.  Pulse 5-10 times or until coarse crumbs form.

5.  Add butter crumb mixture to a large bowl.  Add eggs, cream, and drained berries. Stir until a slightly shaggy dough forms.

6. Scoop dough onto a floured surface and form into two circles about 1/2 inch thick.  Use a pizza cutter to slice dough into triangles (8-12 scones per circle depending on whether you are making snack scones or more substantial breakfast scones).

7. Place scones on prepared pans and bake for 12-15 minutes or until golden brown.

8. Transfer scones to cooling racks over parchment paper to cool completely.

9. Meanwhile make the glaze: whisk the cream, 2 Tablespoons of reserved berry-rehydrating-amaretto, and powdered sugar together.

10. When scones are cooled, drizzle the glaze over the scones.  When the glaze is dry, store in an airtight container.