"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.
* For more Carry On food, try my scone recipe using canned or fresh cherries, intense sage brownies, bacon cinnamon buns, bacon butties, and shepherd's pie. *
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