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    Dried cherry scones


    Source of Recipe


    Aunt Saunny

    1/2 cup snipped dried sweet cherries or raisins
    2 cups all-purpose flour
    3 tablespoons brown sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1/4 cup butter, cut into pieces
    1 teaspoon finely shredded orange peel
    1 beaten egg yolk
    1 8-ounce carton dairy sour cream
    1 recipe orange glaze

    1. In a small bowl pour enough boiling water over dried cherries to
    cover. Let stand for 5 minutes; drain well.

    2. Meanwhile, in a large bowl combine flour, brown sugar, baking
    powder, salt, and baking soda. Using a pastry blender, cut in butter
    until mixture resembles coarse crumbs. Add drained cherries and
    orange peel; toss to coat. Make a well in the center of the flour
    mixture; set aside.

    3. In a small bowl combine egg yolk and sour cream. Add egg mixture
    all at once to flour mixture. Using a fork, stir to combined (mixture
    may seem dry).

    4. Turn dough out onto a lightly floured surface. Knead dough by
    folding and gently pressing dough for 10 to 12 strokes or until dough
    is nearly smooth. Pat or lightly roll dough into a 7-inch circle. Cut
    into 12 wedges.

    5. Place wedges 1 inch apart on an ungreased baking sheet. Bake in a
    400 ocen for 10 to 12 minutes or until light brown. Remove scones
    from baking sheet. Cool on a wire rack for 10 minutes. Drizzle orange
    glaze over warm scones. Serve warm.

    Orange glaze: In small bowl stir together 1 cup sifted powdered
    sugar, 1 tablespoon orange juice, and 1/4 teaspoon vanilla. Stir
    enough additional orange juice, 1 teaspoon at a time, to reach
    drizzling consistency.






 

 

 


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