When you want a baked treat for brunch or afternoon tea, this scone recipe will fit the bill. I made these for the first time recently, and we couldn’t wait for them to cool before having one. They were so flaky and tender, they just fell apart in our hands. The dried cherries lend just the right amount of sweetness. These are perfect with a cup of coffee or tea, for breakfast, brunch, snack, afternoon break; anytime at all is the best time to enjoy one.
If you want a good basic scone recipe to rely on, this one is it. You could replace the dried cherries with so many other dried fruits like cranberries (change lemon zest to orange zest), apricots, golden raisins, snipped dates, etc.
Yield: Makes 8 scones
- 1 3/4 cups all-purpose flour, plus more for work surface
- 2 1/2 teaspoons baking powder
- 2 1/2 Tablespoons sugar, plus more for sprinkling
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter, chilled, cut into small pieces
- 1/2 cup dried cherries
- 1 teaspoon grated lemon zest
- 1 large egg
- 5 Tablespoons heavy cream, plus more for brushing scones (You may substitute buttermilk or light cream, but heavy cream will give you a richer scone)
1. Preheat oven to 425*F. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
2. In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a course meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.
3. In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.
4. Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges.
Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar.
Bake until golden brown, 12 to 14 minutes.
5. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. These scones are best eaten the day they are made.
SOURCE: MARTHA STEWART.COM