Dried Cherry and Cream Scones
4 cups all purpose flour
2 tablespoons grated orange peel
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1-1/4 cup butter chilled unsalted butter, cut in 1/2 inch pieces
1 cup dried tart cherries (Woodyatt)
2 large eggs, slightly beaten
1 cup chilled half and half (or buttermilk)
1/2 cup chopped nuts such as pecans or almonds (optional)
- Preheat oven to 375˚ F. Line 2 large baking sheets with parchment paper or silpat. Whisk first 5 ingredients in large bowl. Work in butter with fingertips until mixture resembles course crumbs. Stir in the cherries.
- Beat eggs and half and half together, then stir into flour mixture until dough comes together. Turn dough out onto floured surface and knead gently, about 4-6 turns. Divide dough in half and pat each into a 7 inch round. Cut each round into 6 wedges; transfer to prepared baking sheets, spacing the wedges apart. Sprinkle with additional sugar and nuts. (optional)
- Bake about 25 minutes or until golden brown and beginning to color on top.
- They are great served warm with some local cherry preserves. Don't store in plastic bags since it tends to make them soggy. Just place on a cooling rack and cover with a clean dishtowel over night. Since this make 12 scones and we are only a family of three, we usually makes these to bring to a gathering but they also freeze well. Just pop them out of the freezer and into a toaster oven or warm oven for a few minutes.