| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
March 1990 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Buttermilk plus 1/4 cup for brushing the |
|
|
; scones |
| 1 |
lg |
Egg |
| 3 |
tb |
Light brown sugar |
| 1 |
ts |
Vanilla |
| 2 1/4 |
c |
Cake flour; (not self-rising) |
| 1 |
tb |
Double-acting baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3/4 |
|
Stick cold unsalted butter; cut into bits (6 |
|
|
; tablespoons) |
| 1/2 |
c |
Dried sour cherries; (available at |
|
|
; specialty foods |
|
|
; shops) |
|
|
Granulated sugar for sprinkling |
INSTRUCTIONS
In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown
sugar, and the vanilla until the mixture is combined well. In another bowl
stir together the flour, the baking powder, the baking soda, and the salt
and blend in the butter until the mixture resembles coarse meal. Stir in
the cherries and the buttermilk mixture with a fork until the mixture just
forms a sticky but manageable dough. Knead the dough gently for 30 seconds
on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut
it into 8 wedges. On an ungreased baking sheet brush the wedges with the
remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar.
Bake the scones in the middle of a preheated 400F. oven for 15 to 18
minutes, or until they are golden.
Makes 8 scones.
Gourmet March 1990
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