Last week Russell’s family received their annual cheese box from his Uncle. It included a package of dried Wisconsin, which are Russell’s favorite for making things like oatmeal-cherry cookies. After realizing that they still had the cherries from last year’s Christmas box, I decided that it might be nice to have cherry scones for breakfast this weekend, as winter has finally decided to arrive here in Flagstaff and there is nothing better than a cup of tea and a warm plate of scones on a fresh winter morning.
These scones smelled fantastic while they were baking. I think it was the almond extract, which I rarely use in my baking. It smelled like heaven, just so sweet and perfect. The scones took a bit to bake, since this is my first time making them I wanted to make sure that they were cooked all the way and a pretty golden brown. What I enjoyed about these scones is that they were not overly sweet. I used a heaping 1/3 c. of sugar instead of 1/2 c., as the original recipe stated. The scones ended up quite large, but that was nice because you ended up with just one scone, instead of eating several. I would make this recipe again, possibly subbing out for other dried fruit, depending on what I had on hand.
Recipe: Dried Cherry Scones
2 c. flour
1/3 to 1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 c. butter, chilled and cubed
1/3 c. heavy cream
1/3 c. milk
1 tsp. almond extract
1 tsp. vanilla extract
1 heaping cup dried cherries
additional milk/sugar for topping
Preheat the oven to 375 degrees fahrenheit. Stir together dry ingredients. Add the cubed butter and cut with a pastry knife until it resembled coarse crumbs. In a separate bowl, gently whisk together the wet ingredients. Stir the wet mixture into the flour mixture until just incorporated. This will be a very wet dough. Stir in the cherries, being careful not to over-mix.
Turn onto a heavily floured surface, and knead several times until it can be picked up without sticking to your hands. Place on a greased cookie-sheet (or sil-pat) and pat down until 1/2 inch thick. Brush with milk and sprinkle with sugar. Bake for 20 minutes, or until golden brown. Cut and serve warm with your warm drink of choice. Enjoy.