Email to Cat      

Flaky Tart Red-Cherry Scones

Source of Recipe


Internet



List of Ingredients



• ½ cup (1 stick) unsalted butter, room temperature
  
• 2 cups unbleached all-purpose flour (spoon into measuring cup and level to top)
  
• ¼ cup sugar
  
• 2 tsp baking powder
  
• ½ tsp salt
  
• ¾ cup heavy cream, room temperature
  
• ½ cup dried tart red cherries
  






Instructions



1. Position a rack in the middle of the oven and preheat the oven to 400° F. Cut the butter into 1-inch cubes and refrigerate it for 30 minutes, or freeze it for 10 minutes to get really cold.
   
   
2. In a medium bowl, combine the flour, sugar, baking powder and salt. Sprinkle the chilled butter over the flour mixture and toss with a spoon. Cut the butter into the dry ingredients with two knives (in a scissor motion) or a pastry blender until the butter pieces are no larger than small peas. With your fingertips, press the butter into the flour so it forms large flakes. If the butter becomes greasy, chill until hardened. Make a well in the center of the dry ingredients and pour in the cream. With a large spoon, mix in the cream until the dough is just moistened and looks shaggy. Add the cherries. Stir a couple of strokes past shaggy until the dough starts to come together.
   
   
3. Place the dough on a lightly floured surface and knead until the dough just holds together. Pat the dough into an 8-inch square, ½-inch thick. Cut it into triangles and bake on an ungreased or parchment paper-lined baking sheet. Bake for 20 minutes until puffy, and the edges and tops are lightly browned. Take the scones from the oven and cool on a wire cake rack. Serve warm.
   
   Makes 6 to 8 scones.