Sour Cherry & Vanilla Cream Scones
Source of Recipe
fooddownunder.com
List of Ingredients
2 cup unbleached flour plus more
1 cup cake flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar plus more
2 tsp finely-grated orange zest
3/4 cup very cold butter cut small chunks
1 x egg lightly beaten
1/2 tsp vanilla extract
3/4 cup buttermilk or orange juice plus more
1 cup dried sour cherries
2 tbl creamRecipe
Combine unbleached and cake flours, baking powder, baking soda, salt, sugar and zest in large bowl. Cut in butter until mixture is grainy and coarse. (Alternatively, in bowl of large food processor, place butter chunks on top of dry ingredients. Pulse to break butter into flour mixture, then move mixture to large bowl.)
Make well in center of dry ingredients and stir in egg, vanilla and buttermilk or orange juice. With a fork, lightly bring mixture in toward center to combine wet and dry ingredients. When slightly combined, fold in cherries. Mix lightly with fork to form soft, shaggy mass, adding up to 2 tablespoons more buttermilk or orange juice if necessary.
Turn out on lightly floured work surface and knead very gently to make soft dough. Pat or shape dough into 10-inch circle. Cut in quarters, then cut each quarter in thirds, making 12 wedges. Place scones on baking sheet lined with parchment paper. Brush tops with cream and sprinkle with sugar. Bake at 425 degrees until golden, about 12 to 15 minutes.
This recipe yields 12 to 16 scones.
|
|
member logon
