Dried Cherry Scones
From AMANDA GISH HOUSE BED & BREAKFASTdough: 2 cups flour 3 tbsp. sugar 1/4 tsp. salt 1 tbsp. baking powder 1/4 cup chopped pecans, toasted 6 tbsp. shortening 1 egg, well beaten 1/3 cup half-and-half 1/2 cup dried cherries 2 tbsp. brandy or apricot nectar topping: Combine 1/2 cup of dried cherries (or other dried fruit) with 2 tbsp. 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 if desired. Maple-nut Butter |
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