Tapawingo's Dried Cherry Scones

Tapawingo's Dried Cherry Scones

  • 2 cups cake flour
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 4 ounces (1/2 cup) butter, chilled and cut up
  • 1 large egg, beaten
  • 3/4 cup milk
  • 4 ounces (about 3/4 cup) dried tart cherries
  • Light cream (or half-and-half) and granulated sugar

In a food processor, combine cake and all-purpose flour, baking powder, sugar and salt. Add butter, egg and milk; pulse until dough starts to come together. Empty dough onto a lightly floured board and knead lightly, folding in dried cherries at the same time.

Gently form dough into a smooth 10-inch circle about 1 inch thick. With a large knife, cut dough into 12 pie shaped wedges. Brush each lightly with cream and dust with sugar. Place on lightly greased cookie sheet. Bake in a preheated 375-degree oven about 20 minutes, or until lightly browned. Serve warm.

Makes 12.

Thanks to the Cherry Marketing Institute for this recipe.

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