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Cream Scones with Cherry Compote

Source of Recipe


Internet






List of Ingredients



• 2 cups all-purpose flour
  
• 1/4 cup granulated sugar
  
• 2 tsp baking powder
  
• 1/8 tsp salt
  
• 1/3 cup unsalted butter, chilled
  
• 1/2 cup heavy (whipping) cream
  
• 1 large egg
  
• 1-1/2 tsp vanilla extract
  
• 1/2 cup currants (optional)
  
• 1 egg, mixed with 1 tsp water, for glaze (optional)
  
• .
  
• Cherry Compote (recipe follows)
  






Instructions



1. Preheat the oven to 425° F. Stir the flour, sugar, baking powder and salt together. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives, cut in butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg and vanilla. Add the cream mixture to the flour mixture and stir until combined. Stir in the currants, if desired.
   
   
2. Lightly flour your hands, and pat the dough into 1/2-inch thickness on a lightly floured cutting board. Using a floured 2-1/2-inch round biscuit cutter or the rim of a glass, cut out rounds from the dough and place them on a lightly buttered baking sheet. Gather the scraps together and repeat until all the dough is used. You should have 12 to 14 scones. Lightly brush the tops of the scones with the egg-and-water mixture.
   
   
3. Bake for 13 to 15 minutes, or until lightly browned. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm with jam, butter, clotted cream, or a fresh batch of:
   
   CHERRY COMPOTE
   
   • 1 quart pitted and halved cherries
   • 1/2 cup apple cider or berry juice
   • 1/2 cup sugar
   • 1 tsp vanilla
   • 2 tsp cornstarch
   
   Mix the cherries, cider, sugar and vanilla in a saucepan and simmer until the cherries are soft, about 3 minutes. Stir the cornstarch into the simmering cherries. Keep simmering and stirring until the cornstarch dissolves and the mixture thickens.