1/2 Photos of Dried Cherry Scones
Wonderful scones served at a local Bed and Breakfast here in my town. Prep and cook times are a guess, since I only tasted, but haven't made yet.
My Private Note
Units: US | Metric
- 2 cups flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1/4 cup chopped pecans, toasted
- 6 tablespoons shortening
- 1 egg, well beaten
- 1/3 cup half-and-half
- 1/2 cup dried cherries
- 2 tablespoons brandy or 2 tablespoons apricot nectar
- 1Combine 1/2 cup of dried cherries (or other dried fruit) with 2 tablespoons brandy or apricot nectar.
- 2Let stand for 15 minutes.
- 3Combine dry ingredients (flour, sugar, salt, baking powder).
- 4Cut the shortening into the dry ingredients well.
- 5Add pecans.
- 6Make a 'hole' in the center of the dried mixture.
- 7Stir together well beaten egg and half-and-half.
- 8Add egg and fruit mixtures to dry ingredients all at once.
- 9Using a fork, stir just until moistened.
- 10Turn dough onto a lightly floured surface.
- 11Knead for 12 to 15 strokes.
- 12Form dough into a 7 inch circle, and cut into 8 wedges.
- 13Place scones 1 inch apart on an ungreased baking sheet.
- 14Brush tops with 1 tbsp half-and-half, sprinkle with 2 tsp sugar.
- 15Bake in a 400 degree oven for 12 to 15 minutes.
- 16Cool on a wire rack for 5 minutes.
- 17Serve warm with maple-nut butter posted on this site, if desired.
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Nutritional Facts for Dried Cherry Scones
Serving Size: 1 (73 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 373.8
- Calories from Fat 172
- Total Fat 19.1 g
- Saturated Fat 4.9 g
- Cholesterol 41.1 mg
- Sodium 297.5 mg
- Total Carbohydrate 41.4 g
- Dietary Fiber 1.5 g
- Sugars 8.0 g
- Protein 6.2 g
The following items or measurements are not included: