Dried Cherry Scones
8
People talking
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.
- Ready In:
- 1hr
- Serves:
- Units:
Nutrition Information
8
People talking
ingredients
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Dough
- 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
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Topping
- 1 tablespoon half-and-half
- 2 teaspoons sugar
directions
- Combine 1/2 cup of dried cherries (or other dried fruit) with 2 tablespoons brandy or apricot nectar.
- Let stand for 15 minutes.
- Combine dry ingredients (flour, sugar, salt, baking powder).
- Cut the shortening into the dry ingredients well.
- Add pecans.
- Make a 'hole' in the center of the dried mixture.
- Stir together well beaten egg and half-and-half.
- Add egg and fruit mixtures to dry ingredients all at once.
- Using a fork, stir just until moistened.
- Turn dough onto a lightly floured surface.
- Knead for 12 to 15 strokes.
- Form dough into a 7 inch circle, and cut into 8 wedges.
- Place scones 1 inch apart on an ungreased baking sheet.
- Brush tops with 1 tbsp half-and-half, sprinkle with 2 tsp sugar.
- Bake in a 400 degree oven for 12 to 15 minutes.
- Cool on a wire rack for 5 minutes.
- Serve warm with maple-nut butter posted on this site, if desired.
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GREAT recipe, one of the best scones I've made by far. I had one when they came out of the oven and I wasn't crazy about them because I thought the Brandy was over-powering, but after cooling overnight, WOW!! Delicious!! Thanks for sharing.
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These tasted really good. I didn't have any brandy so I reconstituted the dried cherries in Grand Marnier. I made these for Easter breakfast but I wouldn't all the time...they are very fattening! Maybe I'll try to reduce the fat a little and see if they taste as good.
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this recipe was so great. It took me scarcely half an hour to make it and clean up!! I used chopped marashino cherries and soaked them in brandy for just ten minutes. I found this made the recipe a whole lot moister and I didn't have to add any water or anything to make the batter hold. Thanks again for a great recipe!
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Oh my, these turned out so nicely! I doubled the recipe and followed the directions and, as others have mentioned, needed a little more liquid to hold the dough together. I served the scones to houseguests who ooooh-ed and aaahhhh-ed over them... and polished them off in no time! I love dried cherries and they were perfect in the delicious scones. Definitely a keeper! Next time I think I will nuke the cherries in the liquid to speed up the re-moisturization process a little more. Thanks for sharing this wonderful recipe!
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