Recipe of the Month: Cherry Scones

From the Kitchen of Rita Truax Dry Ingredients:
  • 2 cups flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • Cut in 1/3 cup chilled butter, cut into pieces, with pastry blender.
Wet Ingredients: 
  • 2/3 cups whipping cream
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
Sift together dry ingredients and combine wet ingredients in separate bowls. Mix the dry ingredients into the wet ingredients until just moistened. Add 1 cup dried cherries. Mixture will be very sticky.  Turn onto floured surface and knead 4 to 5 times with floured hands.  Pat out to ½-inch thick and cut wedges or circles. Brush tops with egg wash (1 egg and 1 tablespoon cream). Bake for 18-20 minutes at 400º Note:  May substitute cherries for fresh blueberries or chocolate chips. 

Tags: Cherry Scones, dessert recipe, recipe of the month

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