Select Recipes
Cherry Scones
We serve these hot out of the oven with local cherry preserves and sweet butter. Sweet bliss!
Recipe courtesy of The Inn at Vaucluse Spring
|
Prep Time : 15 minutes Cook Time : 12-15 minutes Yield : 12 scones |
Ingredients
- 2 cups flour
- 1 Tbs. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 Tbs. sugar
- 1 tsp. grated orange rind
- 1/3 cup butter (5 T.), chilled, cut into 1/4" slices
- 1/2 cup cream
- 1/4 tsp. almond extract
- 1 egg lightly beaten
- 1/3 cup dried cherries
Preparation
Whiz dry ingredients together in food processor. Pulse in butter pieces until coarse crumb.
Combine cream, egg, and almond extract and beat with fork. Add cherries to egg mixture and pour combined wet mixture over dry mix. Pulse just until uniformly wet.
Turn dough onto floured surface and gently knead 2 or 3 times. Do not overwork. Pat into a round disk about 8" in diameter and cut into 12 pie wedges.
Brush tops of scones with cream and sprinkle with coarse sugar (sanding sugar). Place on parchment lined baking sheet and bake in 400 degree oven until tops are golden brown, about 12 minutes. Cool briefly on rack.
Combine cream, egg, and almond extract and beat with fork. Add cherries to egg mixture and pour combined wet mixture over dry mix. Pulse just until uniformly wet.
Turn dough onto floured surface and gently knead 2 or 3 times. Do not overwork. Pat into a round disk about 8" in diameter and cut into 12 pie wedges.
Brush tops of scones with cream and sprinkle with coarse sugar (sanding sugar). Place on parchment lined baking sheet and bake in 400 degree oven until tops are golden brown, about 12 minutes. Cool briefly on rack.
