Fiction-Food Café

December 16, 2017

Sour Cherry Scones | Carry On

          Goodness, you guys, I meant to post this recipe such a long time ago! I posted a recipe for sour cherry scones using canned or fresh cherries a while back but I always meant to share a dried cherry version–so here it finally is! Christmastime is prime Carry On time so.... These would make a lovely holiday breakfast or teatime accompaniment, with lots of butter, of course. Slabs even. ❤️

"I just can't pass up the scones if they're there. They're soft and light and a little bit salty. Sometimes I dream about them."
–Simon, Chapter Two, Carry On by Rainbow Rowell


Sour Cherry Scones 
(using dried cherries)

Ingredients:
1 1/4 Cups Flour
1/2 Cup Sugar
1/2 Tbsp. Baking Powder
3/4 tsp. Salt
1 Stick (1/2 Cup) Butter, cubed & frozen
1/4 Cup Heavy Cream
1 Egg
1/2 Cup Dried Sour/Tart Cherries
1 Egg White
Turbinado, Demerara, or Raw Sugar

Directions:
Pre-heat your oven to 375ºF. Whisk together the flour, sugar, baking powder, & salt. Cut in the cubed butter using a pastry blender or by rubbing it in with your fingers.

In a separate bowl whisk together the heavy cream with the egg. Pour this mixture into the dry mixture & add in the cherries. Stir everything together until it gets crumbly, & then mix with your hands until a dough forms.

Ball the dough together & then pat it down on a lightly floured work surface to about a little over 1" thick. Cut with a circle cutter (like a biscuit cutter), & place the discs on a Silpat or parchment-lined baking tray about 2" apart.

Whisk the egg white well & then brush a little on each dough disc. Sprinkle raw sugar onto each, & then bake for about 20 minutes. Remove from the oven & serve warm with lots of butter (salted butter is great)!

Note: Circle scones are easier to cut open & eat with butter (like American biscuits), but if you'd like to make triangle scones that's totally fine! When you ball up the dough & pat it out onto the lightly floured work surface, simply cut it into 1/8ths like a pizza & then lay the triangles onto the baking sheet & continue.

No comments:

Post a Comment

Legal Notice

All intellectual property on this website is protected and any use of its content will be prosecuted. If you would like to feature any content on this site in any way, shape, or form, either digitally or in print, contact Diana at ladyofnarnia@yahoo.com to ask for permission.
Related Posts Plugin for WordPress, Blogger...