Dried Cherry Scones
Ingredients:
- 1 3/4 cups (219g) All-Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 2 tbsp White Fine Sugar
- 1/3 cup (76g) Unsalted Butter, cold and cubed
- 1/2 cup (119ml) Buttermilk or soured milk*
- 1 Large Egg
- 3/4 tsp Almond Extract
- 2/3 cups (100g) Dried Cherries
- Whipping Cream (for brushing the tops)
- Coarse Sugar (for the tops)
Directions:
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl mix flour, baking powder, salt and sugar together. Using a pastry cutter, cut butter into flour mixture until fine crumbs form.
- In a separate bowl whisk together milk, egg and almond extract.
- Add wet ingredients and dried cherries to flour mixture. Using a fork mix ingredients together until ragged.
- Pour mixture out onto a lightly floured work surface and bring together gently (be careful not to overmix). Pat and shape into a 1-inch thick circle. Using a large sharp knife cut the circle into 8 triangles.
- Place each triangle on the prepared baking sheet approximately 2 inches apart.
- Brush the tops of the scones with whipping cream and sprinkle the tops with sugar.
- Place the baking sheet with the scones in the freezer for 10 minutes.
- Remove scones from the freezer and bake for 15-20 minutes or until bottoms are browned and scones have puffed and set in the middle.
NOTES:
*Soured milk - Add 2 1/2 teaspoons lemon juice to 1/2 cup milk and let sit for 5-8 minutes until milk starts to curdle. Scones are best enjoyed the same day. To store, place scones in a tin for up to 2 days.
Freeze scones in an airtight container for up to 2 months.
Prep Time: 15 Minutes
Cook Time: 18 Minutes
Total Time: 33 Minutes
Yield: 8 Scones
Thanks to @bakingforfriends_