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.
