Description
A high altitude recipe for scones studded with lemon zest and dried cherries.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 6 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- zest of 1 lemon
- 1/2 cup cold butter, cut into 1/2-inch cubes
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup + 1 tablespoon heavy whipping cream
- 1/2 cup dried cherries
- 1 egg, beaten
- 2 tablespoons coarse sugar
Instructions
- Preheat oven to 375°F degrees.
- In the base of a food processor, add flour, 6 tablespoons of sugar, baking powder, salt and lemon zest. Pulse 3-4 times. Add cold, cubed butter and pulse about 10 times until the flour mixture resembles a coarse meal; set aside.
- In a large bowl, whisk egg, cream, and vanilla extract together until blended.
- Transfer the flour mixture from the food processor into the bowl with the wet ingredients and stir just until combined. I think a wooden spoon works best for this. Stir in dried cherries.
- Turn the dough out onto a floured work surface, divide the dough in half and form two rounds of dough that are about 6-7 inches in diameter and roughly 3/4″ thick.
- Cut each disk of dough into eighths (pie slices). Place the scones on a parchment-lined baking sheet about an inch apart.
- Brush the tops of the scones with the beaten egg and sprinkle coarse sugar on top.
- Bake for 17 minutes or until golden.
- Remove from oven and place baking sheet on cooling rack. Serve scones warm or at room temperature.