Dried Cherry Scone Recipe: Pure Yum
About two weeks ago I attended a special party and I needed to bring something…Hmmm…I was in a rush, as always…what to bring?
I love scones. They are so versatile, so easy, and so delicious (with Devonshire and lemon curd!) that I could make them everyday..except then I would be charged extra by the airlines and I would have to wear a “wide load” sign when I walked through the grocers.
Dried cherries are such a unique cherry flavor. I think I like them better than fresh. They seem more complex, more intense..more cherry. These are rich, buttery, and sweet with a light almond flavor and a lingering cherry taste. Breakfast? Brunch? Tea? Supper?
All the time. I used a chocolate drizzle on them but you could certainly do a glaze or leave them plain.
One thing I learned from PBS cooking show… GRATE your cold butter into the flour mixture. It changes the texture in an amazing way, and makes it more light and more buttery. Once you have the butter grated in just mix it lightly with a fork, don’t use your fingers as you might normally.
Tender, butter scones with dried cherries and a dark chocolate drizzle.
- 3 1/2 cup flour
- 2 tablespoons baking powder
- 1/2 cup cold unsalted butter (freeze it for 5 minutes or so)
- 1/2 cup sugar
- 1 1/3 cup half and half
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 2 cups dried cherries
- 1 cup dark chocolate, melted with 1 tablespoon butter
- Mix the dry ingredients, except cherries, together.
- Grate butter into the dry ingredients.
- Add cherries and stir to mix in evenly.
- Add vanilla, almond and 1/2 and 1/2 and mix until you have a soft dough that holds together.
- Roll out gently to about 3/4 inch thickness and cut out with a biscuit cutter.
- Place on a parchment lined baking sheet and allow to stand for 20 minutes.
- During this time preheat oven to 400F.
- Bake for 12 minutes or until done.
- Remove from oven.
- Melt chocolate and butter together in the microwave.
- Drizzle over warm scones with a fork.
These make a good sized scone. You can easily make them smaller and cut the calories and carbs in half. Not an everyday treat but wonderful for a special brunch or tea!
Â© 2012 Marye Audet Please do not copy images or recipe except for personal use
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