Dried Cherry Scone Recipe: Pure Yum
August 18, 2008 by Marye Audet
Filed under Breads, Quick Breads, Quick and Easy, breakfast/brunch
About two weeks ago I attended a special party and I needed to bring something…Hmmm…I was in a rush, as always…what to bring?
SCONES!
I love scones. They are so versatile, so easy, and so delicious (with Devonshire and lemon curd!) that I could make them everyday..except then I would be charged extra by the airlines and I would have to wear a “wide load” sign when I walked through the grocers.
Anyway…
Dried cherries are such a unique cherry flavor. I think I like them better than fresh. They seem more complex, more intense..more cherry. These are rich, buttery, and sweet with a light almond flavor and a lingering cherry taste. Breakfast? Brunch? Tea? Supper?
All the time. I used a chocolate drizzle on them but you could certainly do a glaze or leave them plain.
One thing I learned from PBS cooking show… GRATE your cold butter into the flour mixture. It changes the texture in an amazing way, and makes it more light and more buttery. Once you have the butter grated in just mix it lightly with a fork, don’t use your fingers as you might normally.
Dried Cherry Scones
3 1/2 c flour
2 tbs baking powder
1/2 c cold unsalted butter (freeze it for 5 minutes or so)
1/2 c sugar
1 1/3 c half and half
1 tsp vanilla
1/4 tsp almond
2 cups dried cherries
1 cup dark chocolate, melted with 1 tablespoon butter
Mix the dry ingredients, except cherries, together.
Grate butter into the dry ingredients. Add cherries and stir to mix in evenly. Add vanilla, almond and1/2 and 1/2 and mix until you have a soft dough that holds together.
Roll out gently to about 3/4 inch thickness and cut out with a biscuit cutter. Place on a parchment lined baking sheet and allow to stand for 20 minutes. During this time preheat oven to 400F.
Bake for 12 minutes or until done.
Remove from oven.
Melt chocolate and butter together in the microwave.
Drizzle over warm scones with a fork.
These look wonderful! A question, though – what size grating do you use? Like that in a microplane? The larger size that you’d use for shredding parmesan?
I use the larger size, Jen…the butter creates pockets so the bigger size makes them lighter
I found out that butter-grating tip from Cook’s Illustrated – best idea ever for scones and biscuits. I haven’t baked any “stones” since!
Caitlin I am not sure which show it was on that I watched..but yeah..good tip!
These have to be the best looking scones I’ve ever seen! I’ve never made them before just because I thought theyed be dry….but yours look amazing!
Oh no Bunny they are not try at all..they are actually….oh…more tender than a biscuit but with an even richer crumb. Try them!
I know what you mean about dried cherries! Delicious.
How is it going courtney? thanks for stopping by!
Looks awesome Marye. One question tho- why do you let them sit for 20 minutes? I would think your butter would melt?
Just amaazing Marye…I love the sound of this one!
Karen, if it is hot let them sit for the 20 minutes in the fridge. In order for scones to have the proper texture any gluten formed in the mixing needs a chance to relax.
Cathy…try it with toasted almonds..double yum!
that looks so good!! Next time bring a batch here
Marye I made your scones today! They were wonderful!! The kids really like them, I posted a picture (not as pretty as yours) and linked back to your recipe. I didn’t have dried cherries so i used chocolate chips. Thanks Marye!!
YAY Bunny! You are one of my best taste testers!
Ginger…Sure…I will run them right over….
HOW far is Texas from Cali?