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Category: desserts
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar, divided
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup chilled unsalted butter, cut into 1/4-inch pieces
1 egg, beaten
1 teaspoon pure vanilla extract
1/2 cup whipping cream
1/2 cup fresh or frozen pitted sour cherries, drained
1 egg, beaten
Preheat oven to 375 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray.
In a large bowl, combine flour, 1/3 cup sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in dates. Add 1 egg, vanilla extract, and whipping cream; stir just until mixed. NOTE: When making scones, work the dough quickly and do not over mix.
On a lightly floured surface, knead dough gently. Pat or roll out the dough into a circle 1/2-inch thick. To make wedge-shaped scones, cut into 8 pieces. Use an 1 1/2-inch diameter cookie cutter to cut out center of circle. separate each section. Place wedges 1 1/2 inches apart onto prepared baking sheet.
Make a small indentation in the center of each scone. Place approximately 1 tablespoon cherries in the indentation. Brush scones (except for the cherries), with the beaten egg; sprinkle with 2 tablespoons sugar.
Bake 15 to 18 minutes or until golden brown. Remove from oven and serve warm.
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Cherry Scones
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Category: desserts
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar, divided
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup chilled unsalted butter, cut into 1/4-inch pieces
1 egg, beaten
1 teaspoon pure vanilla extract
1/2 cup whipping cream
1/2 cup fresh or frozen pitted sour cherries, drained
1 egg, beaten
Preheat oven to 375 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray.
In a large bowl, combine flour, 1/3 cup sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in dates. Add 1 egg, vanilla extract, and whipping cream; stir just until mixed. NOTE: When making scones, work the dough quickly and do not over mix.
On a lightly floured surface, knead dough gently. Pat or roll out the dough into a circle 1/2-inch thick. To make wedge-shaped scones, cut into 8 pieces. Use an 1 1/2-inch diameter cookie cutter to cut out center of circle. separate each section. Place wedges 1 1/2 inches apart onto prepared baking sheet.
Make a small indentation in the center of each scone. Place approximately 1 tablespoon cherries in the indentation. Brush scones (except for the cherries), with the beaten egg; sprinkle with 2 tablespoons sugar.
Bake 15 to 18 minutes or until golden brown. Remove from oven and serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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