Sour Cherry And Vanilla Cream Scones Recipe - Cooking Index
Sour Cherry And Vanilla Cream Scones Recipe - Cooking Index
| 2 cups | Unbleached flour - plus more | |
| 1 cup | Cake flour | |
| 2 teaspoons | Baking powder | |
| 1/2 teaspoon | Baking soda | |
| 1/4 teaspoon | Salt | |
| 3/4 cup | Sugar - plus more | |
| 2 teaspoons | Finely-grated orange zest | |
| 3/4 cup | Very cold butter - cut small chunks | |
| 1 | Egg - lightly beaten | |
| 1/2 teaspoon | Vanilla extract | |
| 3/4 cup | Buttermilk or orange juice - plus more | |
| 1 cup | Dried sour cherries | |
| 2 tablespoons | Cream |
Combine unbleached and cake flours, baking powder, baking soda, salt, sugar and zest in large bowl. Cut in butter until mixture is grainy and coarse. (Alternatively, in bowl of large food processor, place butter chunks on top of dry ingredients. Pulse to break butter into flour mixture, then move mixture to large bowl.)
Make well in center of dry ingredients and stir in egg, vanilla and buttermilk or orange juice. With a fork, lightly bring mixture in toward center to combine wet and dry ingredients. When slightly combined, fold in cherries. Mix lightly with fork to form soft, shaggy mass, adding up to 2 tablespoons more buttermilk or orange juice if necessary.
Turn out on lightly floured work surface and knead very gently to make soft dough. Pat or shape dough into 10-inch circle. Cut in quarters, then cut each quarter in thirds, making 12 wedges.
Place scones on baking sheet lined with parchment paper. Brush tops with cream and sprinkle with sugar. Bake at 425 degrees until golden, about 12 to 15 minutes.
This recipe yields 12 to 16 scones.
Each of 16 scones: 237 calories; 195 mg sodium; 40 mg cholesterol; 10 grams fat; 34 grams carbohydrates; 3 grams protein; 0.24 gram fiber.
Source:
The Los Angeles Times, 03-22-2000
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