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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