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Apr. 18th, 2012 07:23 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffDried Cherry Scones
2 cups (500 ml) all-purpose flour
1/3 cup (80 ml) sugar
1 1/2 tsp (7 ml) baking powder
1/2 tsp (2 ml) baking soda
6 Tbs (90 ml) chilled butter cut into small pieces
2/3 cup (160 ml) dried sour cherries
1/2 cup (125 ml) buttermilk
1 tsp (5 ml) vanilla extract
1 egg
Sift the dry ingredients together into a large mixing bowl. Cut the butter into the flour mixture using a pastry blender or the tines of a fork until the mixture resembles coarse crumbs. Stir in the remaining ingredients to form a soft dough, mixing as little as possible. Pat the dough into an 8-inch (20 cm) circle on an ungreased baking sheet. Cut into 8 wedges using a serrated knife. Bake in a preheated 400F (200C) oven for 18 to 20 minutes, until a toothpick inserted in the center of one of the scones comes out clean. Cool slightly before serving. Makes 8 scones.
2 cups (500 ml) all-purpose flour
1/3 cup (80 ml) sugar
1 1/2 tsp (7 ml) baking powder
1/2 tsp (2 ml) baking soda
6 Tbs (90 ml) chilled butter cut into small pieces
2/3 cup (160 ml) dried sour cherries
1/2 cup (125 ml) buttermilk
1 tsp (5 ml) vanilla extract
1 egg
Sift the dry ingredients together into a large mixing bowl. Cut the butter into the flour mixture using a pastry blender or the tines of a fork until the mixture resembles coarse crumbs. Stir in the remaining ingredients to form a soft dough, mixing as little as possible. Pat the dough into an 8-inch (20 cm) circle on an ungreased baking sheet. Cut into 8 wedges using a serrated knife. Bake in a preheated 400F (200C) oven for 18 to 20 minutes, until a toothpick inserted in the center of one of the scones comes out clean. Cool slightly before serving. Makes 8 scones.
