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Sour Cherry and Walnut Scones

Source of Recipe


Best of Fine Cooking: Breakfast (2011)



List of Ingredients



• ¼ cup plus 3 Tbsp granulated sugar
  
• ¼ tsp ground cinnamon
  
• 4½ ounces (1 cup) unbleached all-purpose flour
  
• 4 ounces (1 cup) cake flour
  
• 2 tsp baking powder
  
• 1 tsp finely grated orange zest
  
• ½ tsp baking soda
  
• ¼ pound (½ cup) cold unsalted butter, cut into ½-inch cubes
  
• 4½ ounces (¾ cup) dried tart cherries
  
• 2 ounces (½ cup) walnuts, coarsely chopped
  
• 2/3 cup buttermilk
  






Instructions



1. Position a rack in the center of the oven and heat the oven to 375°F. Line a baking sheet with parchment. In a small bowl, mix 3 tablespoons of the sugar with the cinnamon.
   
   
2. In a large bowl, whisk the two flours, the remaining ¼ cup sugar, the baking powder, orange zest, and baking soda until well blended. Cut the butter cubes into the flour mixture with a pastry blender (or two table knives) until the mixture looks like cornmeal with a few butter lumps no larger than peas. Stir in the cherries and walnuts. Add the buttermilk and stir just until no dry flour is visible; the dough will be wet and sticky. Turn the dough out onto a lightly floured board and pat into a 1-inch-thick round. Cut into 8 wedges. With a spatula, transfer the wedges to the baking sheet, spacing them about 2 inches apart. Sprinkle the cinnamon sugar over the scones.
   
   
3. Bake until the tops of the scones are firm to the touch and the edges and bottoms are lightly golden brown, 18 to 20 minutes. Let cool on a rack. Serve warm or at room temperature.
   
   Makes 8 scones.