gastronome
Sour Cherry Scones

So I baked up what I think was my first batch of scones or thereabouts. Recipe originally from Epicurious, but I made a few alterations... and they were good!

1/2 cup buttermilk plus 1/4 cup for brushing the scones
1 large egg
3 tablespoons light brown sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/2 cup dried sour cherries (available at specialty foods shops)
1/4 cup sliced almonds
granulated sugar for sprinkling

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 dry ingredients 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 almonds and granulated sugar. Bake the scones in the middle of a preheated 400 oven for 15 to 18 minutes, or until they are golden.

Makes 8 scones.

[Note that the original recipe called for cake flour; I often try to go for the somewhat healthy option when I'm making my own breakfast treats. I didn't have buttermilk around, so I used nonfat milk curdled with lemon juice (check in any cookbook, practically, for how to do this) and that further increased the health factor. I might recommend adding a bit more sugar to the dough or adding a bit more on top than I did, because they weren't very sweet--and that was with sweetened dried tart cherries mixed in.]


Posted by leek on August 02, 2005 | TrackBack
Comments

Mmmmm - do you think honey might be a good pairing with the whole wheat nuttiness, to sweeten them back up?

Posted by: meriko on August 2, 2005 2:47 PM

Could be. I'm not always a huge honey fan. But I suspect that if you use sweetened cherries the way I did that sprinkling a bit
more--maybe 3/4 tsp each--sugar on top would provide more sweetness while keeping the essential breadiness of the scone intact.

Also I tend to like more sweetness in my scones than real aficionados, I wager. :>

Posted by: leekus on August 2, 2005 9:40 PM
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