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Cherry-Walnut Scones

Source of Recipe


Warren Brown, of CakeLove Bakery and Food Network's "Sugar Rush"



List of Ingredients



• 10 ounces (2 cups) unbleached all-purpose flour
  
• ½ cup dried cherries, chopped
  
• 1/3 cup walnut pieces
  
• ¼ cup walnut powder *
  
• ¼ cup granulated sugar
  
• 2 Tbsp turbinado sugar
  
• 1½ tsp baking powder
  
• ¾ tsp salt
  
• 4 ounces (1 stick) unsalted butter
  
• 1 cup (about) heavy cream
  
• ½ tsp vanilla extract
  
• 1 egg
  
• 1 tsp kirsch
  
• Dash of vanilla extract
  
• .
  
• Turbinado or granulated sugar for drizzling (to taste)
  






Instructions



1. Preheat oven to 400° F.
   Mix all of the dry ingredients together in a bowl with a whisk for about 10 seconds. Cut the butter into small pieces, then rub them into the dry ingredients with your fingers or a fork. Pour in cream and ½ teaspoon vanilla extract, a little at a time, while turning the dough with a fork. Stop when dough begins to clump onto itself. The dough should feel light and barely moist. Take out about a handful and place on a lightly floured surface to shape into a square.
   
   
2. Using a sharp knife, cut the scones from corner to corner in each direction to make for mini triangles. Do the same to the rest of the dough to yield 12 mini scones. Transfer to a cookie sheet lined with parchment paper (or cover tightly with plastic wrap and refrigerate for up to 3 days).
   
   
3. Mix egg, kirsch, and dash of vanilla extract in a bowl and dab the top and edges of each scone with egg wash. Use a pastry brush or your fingers. Sprinkle turbinado or granulated sugar to taste, and place in the preheated oven for about 20 minutes, or until scones are lightly browned on the sides and golden across the top.
   
   Makes 12 mini-scones.
   
   






Final Comments


* To make walnut powder:

Combine equal parts walnuts and confectioners' sugar in a food processor and pulse until mixture is a fine meal powder. Measure 3 ounces (¼ cup), reserving the rest for another use.