I have had the itch to bake something and had no clue what to make. I figured looking through the cabinets would be a good place to start. As soon as I opened the cabinet door I heard a faint noise, looking around to investigate I saw a bag of dried cherries jumping up and down screaming "pick me, pick me." Ok you are right they were not jumping up or down nor were they talking to me but they were sitting right there in the front so I grabbed them and started searching for recipes. I came across this scone recipe in my BH&G cookbook and thought it would be fun to make since I have never made scones before, heck I have never even ate a scone before. Yes, I must make this recipe so I can experience all of the joys of making scones.
I cut these into 8 wedges instead of 12, because they looked better as the larger wedges and I also decided to pass on adding the glaze. I always thought that scones would be hard and dry but these babies were so moist and flaky. I can't wait to make some more.
Dried Cherry Scones
(Source: Better Homes & Gardens, New Cook Book, Limited Breast Cancer Edition)
Prep: 30 minutes ** Bake: 10-12 minutes
Oven: 400 ** Cool: 10 minutes
Makes: 12 scones
1/2 cup snipped dried sweet cherries or raisins
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 tsp baking soda
1/4 cup butter, cut into pieces (cold)
1 teaspoon finely shredded orange peel
1 beaten egg yolk
1 8-oz carton dairy sour cream
1 recipe Orange Glaze
1. In a small bowl pour enough boiling water over dried cherries to cover. Let stand for 5 minutes; drain well.
2. Meanwhile, in a large bowl combine flour, brown sugar, baking powder, salt and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add drained cherries and orange peel; toss to coat. Make a well in the center of the flour mixture; set aside.
3. In a small bowl combine egg yolk and sour cream. Add egg mixture all at once to flour mixture. Using a fork, stir until combined (mixture may seem dry).
4. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 7-inch circle. Cut into 12 wedges.
5. Place wedges 1 inch apart on an ungreased baking sheet. Bake in a 400* oven for 10 to 12 minutes or until light brown. Cool on wire rack for 10 minutes. Drizzle orange glaze over warm scones. Serve warm.
In a small bowl stir together 1 cup sifted powdered sugar, 1 tablespoon orange juice, and 1/4 tsp vanilla. Stir in enough additional orange juice, 1 teaspoon at a time, to reach drizzling consistency.