Recipe by Annz Recipez
Slightly revised from the Door County Cherry Scones from The Bistro at Liberty Square in Egg Harbor (wherever that is ...), original recipe is posted at: http://www.jsonline.com/features/food/40228777.html. These scones are magnificent!
Top Review by snordyke
Truly wonderful. We have a cherry tree in our back yard that fills our freezer every year and this has become one of our staple recipes. I have made it numerous times just as written but this time I was short a few things so I did half butter/half shortening and subbed a cup of light sour cream for the yogurt but added 1 tsp of vanilla to make up the flavor. I always substitute dark chocolate chips for the white just because I prefer them. Next time I might experiment with adding in some oats.
- 709.77 ml flour
- 78.07 ml sugar
- 14.79 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 118.29 ml chilled butter, cut into small bits
- 295.73 ml frozen sour cherries, thawed and drained
- 118.29 ml white chocolate chips
- 236.59 ml low-fat vanilla yogurt or 236.59 ml buttermilk
- 59.16 ml turbinado sugar
Directions See How It's Made
- Preheat oven to 375 degrees.
- In medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Cut butter into flour mixture until mixture resembles a coarse meal.
- Add cherries and chips and mix well.
- Make a well in center of mixture and pour in yogurt (or buttermilk).
- Mix ingredients into a soft, slightly wet dough.
- Cut dough in half.
- Take half of dough and turn dough out onto lightly floured work surface. Shape into a ball and roll to a circle roughly 1/2 - 3/4 inch thick.
- Cut into 8 wedges. Place each wedge onto a cookie sheet sprayed with cooking spray.
- Repeat with other half of dough.
- Sprinkle wedges with turbinado sugar.
- Bake at 375 for about 20 minutes or until golden brown.