Chewy Cherry Scones
From: Chukar Cherry Recipe Collection
These are Todd's favorite scones, and the only thing I think he's ever baked from scratch. We made a double batch this morning, half with cherries, half with currants.
1/2 cup dried cherries
2 cups all-purpose flour
1/4 cup sugar, plus more for sprinkling
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp salt
1/2 stick (1/4 cup) butter
1 egg
1/2 c plain yogurt
Soak cherries in apple juice or water at least 10 minutes. Drain well. Preheat oven to 375 degrees. In a food processor or bowl, mix flour, sugar, baking powder, soda, nutmeg and salt. Add butter and process or cut in with pastry blender until mixture has fine crumbs. Add egg and yogurt. Stir in cherries. Turn dough out onto a lightly oiled 12 x 15-inch baking sheet. Lightly flour hands and pat into a 9-inch round. With a sharp knife, cut into 8 wedges. Sprinkle generously with sugar. Bake until golden brown and firm to the touch, about 20 minutes. Serve warm. Yields 8 scones.
These are Todd's favorite scones, and the only thing I think he's ever baked from scratch. We made a double batch this morning, half with cherries, half with currants.
1/2 cup dried cherries
2 cups all-purpose flour
1/4 cup sugar, plus more for sprinkling
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp salt
1/2 stick (1/4 cup) butter
1 egg
1/2 c plain yogurt
Soak cherries in apple juice or water at least 10 minutes. Drain well. Preheat oven to 375 degrees. In a food processor or bowl, mix flour, sugar, baking powder, soda, nutmeg and salt. Add butter and process or cut in with pastry blender until mixture has fine crumbs. Add egg and yogurt. Stir in cherries. Turn dough out onto a lightly oiled 12 x 15-inch baking sheet. Lightly flour hands and pat into a 9-inch round. With a sharp knife, cut into 8 wedges. Sprinkle generously with sugar. Bake until golden brown and firm to the touch, about 20 minutes. Serve warm. Yields 8 scones.
Comments