Recipes

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:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
2. 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.
3. In a separate bowl whisk together milk, egg and almond extract.
4. Add wet ingredients and dried cherries to flour mixture. Using a fork mix ingredients together until ragged.
5. 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.
6. Place each triangle on the prepared baking sheet approximately 2 inches apart.
7. Brush the tops of the scones with whipping cream and sprinkle the tops with sugar.
8. Place the baking sheet with the scones in the freezer for 10 minutes.
9. 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_