Cherry Jubilee Scones
Whole Oats
1 1/2 cups
AP Flour
1 cup
Salt
1/2 teaspoon
Baking Soda
3/4 teaspoon
Baking Powder
3/4 teaspoon
Butter, cubed
6 tablespoons
Crema Lusso
4 ounces
Almond Extract
1 teaspoon
Dried Cherries Steeped in Rum and Lemon Zest
1 cup
Walnuts, chopped
1/2 cup
Preheat oven to 375 degrees. Lightly grease a baking sheet. Combine oatmeal, flour, baking soda, baking powder, and salt together in a medium sized bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir Crema Lusso and extract into the flour mixture until combined. Lightly fold in the pecans and cherries. On a lightly floured surface, collect the dough into a ball and pat into a large circle about 1ʺ thick. Sprinkle with a teaspoon of turbinado sugar (optional). Cut into 8 wedges, and place on prepared baking sheet. Bake 20 to 25 minutes in preheated oven until lightly browned.