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Cherry Scones




Source of Recipe


Elle at Mimi's


Recipe Introduction


Elle's notes:



I tried these this morning and they melt in your mouth. They went together quickly!

Cherry Scones Credit: Martha Stewart Makes 8 scones This recipe for cherry scones is from Lauren Bank Deen's "Kitchen Playdates" cookbook.





List of Ingredients





1 3/4 cups all-purpose flour, plus more for work surface
2 1/2 teaspoons baking powder
2 1/2 tablespoons sugar, plus more for sprinkling
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
1/2 cup dried cherries
1 teaspoon grated lemon zest
1 large egg
5 tablespoons heavy cream, plus more for brushing on scones





Recipe





Preheat oven to 425 degrees.
Line a baking sheet with parchment paper or a nonstick baking mat; set aside.

In the bowl of a food processor, combine flour, baking powder, sugar, and salt.
Add butter and pulse 3 to 6 times until mixture resembles a coarse meal.
Transfer mixture to a large bowl; stir in cherries and lemon zest.

In a small bowl, beat together egg and cream.
Add to flour mixture; stir gently with a fork until mixture just comes together.
If dough seems too dry, add a splash of cream; mixture should not be too sticky.
Transfer dough to a lightly floured work surface.
Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges.
Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar.
Bake until golden brown, 12 to 14 minutes.
Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely.
Scones are best eaten the day they are made. First published: January 2008