Saturday, July 11, 2009

Cherry Cream Scones

There's nothing better for breakfast, lunch or just a snack than a scone and a good cup of tea. I'm always looking for baked goods that have a low refined sugar content and scones fit the bill. When I ran across this recipe with only 3 tbls. sugar and cherries, one of my favorite fruits, I knew I had to give them a try.

They came together really well, a very soft and tender dough. I had to resist the urge to knead in too much flour. But I know that scones benefit from a light hand, so I only kneaded enough to bring the dough together and fold in the cherries. The next time I make these I'll be sure to have some turbinado sugar on hand to sprinkle on top.

The texture was moist and not heavy. The flavor was clean, a light hint of almond with the sweet/tart of the cherries. Very good, these will definitely be a keeper.

We ate one round and the other went into the freezer. Mmmm, something to look forward to.

Check out more great recipes at Organizing with Sandy and Our Chaotic Life and Blessed With Grace

Enjoy,
Jaynie

I'm not sure where this recipe came from I think it might have been one of the Reiman publications.

Cherry Cream Scones

3/4 cup dried cherries
1 cup boiling water
3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup butter, room temperature
1 egg, separated
1/2 cup sour cream
3/4 cup half-and-half cream
1-1/2 teaspoons almond extract
Additional sugar

Soak cherries in water for 10 minutes. Drain well. In a large bowl, combine the flour, sugar, baking powder, salt and cream of tartar. Cut in the butter. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cherries. Divide dough in half and shape into balls. Roll each ball into a 6-in. circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. Bake at 400° for 15-20 minutes.

14 comments:

Ann said...

This looks so comforting and yum!

Mary said...

Double ditto the previous comment :-).

Sandy Jenney said...

I have to say I have never thought of making my own scones. I only get them when I go to a coffee shop..and then they are like a special treat! Thanks for adding this yummy sounding recipe to Share my Recipe Sunday

Snow White said...

these look perfect for us too! they'll be a nice treat for my hubby who loves cherries!

Stacie said...

I have only had scones once. I love cherries this sounds yummy.

Too Many Hats said...

Scones! I have never made any on my own, but so enjoy them when out. I love the name of your blog.

chicamom85 said...

That sounds so good. I have made homemade scones and they are so good because they are so fresh. Often the ones I buy are too dry.

Thanks Anne

Anissa said...

Sounds good! Thanks for sharing!

I am Harriet said...

YUM! I can smell the aroma here :)

heartnsoulcooking said...

This recipe sound and looks so delish. Hope you have the time to visit my blog. Thanks!!! Geri

Jaynie said...

Thanks for stopping by everyone. I loved checking out all of your sites.

Ave said...

Looks really tasty!

Kara said...

I love making homemade scones. Love the idea of the cherries and almond extract. Yum!!

Lisa@BlessedwithGrace said...

Hi Jaynie! This scone recipe sounds great I am glad you joined us for TMTT this week.