getfood: Dried Cherry Scones

الأحد، 29 مايو 2011

Dried Cherry Scones

Quite by accident, and a happy one at that, I happened across Sarabeth's Bakery and not able to resist yet another cookbook to add to my extensive collection, immediately ordered a copy. Oh my! I was delighted to receive this gorgeous cookbook. Yes, this could be a tantalizing coffee table book as the photography is stunning and the reading most instructive. But what would a good cookbook be without perfect recipes? Inspired and accomplished bakers will treasure this collection of tried and tested creations. Pastries, muffins and biscuits, breads, cakes, pies and tarts, cookies, desserts, frostings, fillings and sauces and so much more are featured. Step by step images are often included and you can be sure you will become a master chef in your own kitchen if you follow the procedures.

As I enjoy savory quick breads, the first recipe I tried and adapted was Currant Scones. I substituted dried cherries for the currants, but otherwise followed the instructions. Moist inside, crunchy on the outside, serve with jam, butter, or just nibble and enjoy. They also go well with soup.

Dried Cherry Scones

3/4 cup of whole milk
2 large eggs
3 cups of unbleached white flour (I used spelt flour)
1 tablespoon plus 1 teaspoon of baking powder
1 heaping tablespoon of sugar
1/2 teaspoon of sea salt
a sprinkle of ground nutmeg
10 tablespoons of unsalted butter, chilled and cut into cubes
1/2 cup of dried cherries
1 large egg, beaten, for glazing

Line a baking sheet with parchment paper.

In a large bowl, combine the flour, baking powder, sugar, nutmeg and salt. Cut the butter into the mixture with a pastry cutter or knife and fork until it is reduced to small crumbs. Mix in the dried cherries.

In a small bowl, beat together the milk and eggs. Make a well in the center of the dry ingredients and pour in the milk and eggs. Stir until just combined.

On a floured surface, knead the dough gently until it comes together. Carefully roll the dough into a 3/4 inch thick round. Flour a sharp cookie cutter (roughly 2 - 2 1/2 inches) and cut the scones and transfer to the prepared baking sheet leaving an inch or more between each biscuit. Gather up the remaining dough and repeat.

Brush the top of the scones with the beaten egg and bake in a preheated 400 degree oven until golden brown for about 20 minutes. Cool on the pan for a few minutes and then serve warm or at room temperature.

Yields 12 - 15 scones.