Here’s the next new feature. Each month I’ll be posting a new recipe.
Sour Cherry and Vanilla (Cranberry and Almond) Scones*
*All ingredients in parentheses will be for the Cranberry and Almond Scones
3 c unbleached all-purpose flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 c. sugar
3/4 c. very cold unsalted butter, cut into small chunks
1 egg, lightly beaten
1/2 t. vanilla (1 t. almond)
3/4 c. buttermilk or orange juice
1 c. sour cherries (dried cranberries or “craisins”)
2 T. melted margarine, or milk
In a large bowl, mix flour, baking powder, soda, salt, and sugar. Cut in butter until you have a grainy, coarse mixture.
Make a well in the center of the flour mixture and stir in egg, vanilla (almond), and buttermilk. Using a fork, lightly bring the mixture in toward the center to combine the wet and dry. When slightly combined, fold in cherries (cranberries). Blend to form a soft shaggy mass. Turn out onto lightly floured work surface and knead very gently to make a soft dough. pat or shape the dough into a 10 in. circle. Cut into 4 equal portions. Cut each portion into thirds, making a total of 12 wedges. Line a baking sheet with parchment paper. Place the scones on the sheet. Brush the tops with melted butter and sprinkle with a little sugar. Bake at 425 degrees until golden, 12-15 minutes.
Original recipe from the Grandview Library Cookbook, Cranberry Almond version by my family