Cherry Scones

By nicole Published: May 25, 2015

• Yield: 24 muffins, 8 scones

From Fried Ice and Donut Holes, adapted from Smitten Kitchen

Ingredients

• 1½ tablespoons lemon zest from about 1 lemon
• 2½ cups all purpose flour
• ½ cup sugar plus 1½ tablespoons
• 1 tablespoon baking powder
• ½ teaspoon salt
• 6 tablespoons unsalted butter cold, cut into chunks
• 1½ cups cherries pitted and cut in half (if using frozen, omit milk)
• 1 large egg
• 1 large egg yolk
• 6 ounces vanilla yogurt
• 2 ounces milk omit if using frozen cherries

Instructions

1. Pit the cherries and cut them in half. Put them in a small bowl and sprinkle them with 1½ tablespoons of sugar; set aside. You can also use dried fruit and omit the additional sugar.
2. In a large bowl, combine the ½ cup sugar, flour, baking powder, salt, lemon zest, and butter. Using a pastry blender, mix until the mixture resembles coarse meal (alternatively, you can do this in a food processor).
3. Stir the cherries into the flour mixture.
4. In a small bowl, lightly beat the egg and egg yolk. Stir in the yogurt and milk. Note: You can replace the yogurt/milk with 1 cup heavy cream for more traditional recipe.
5. Add the wet mixture into the flour mixture and stir until just combined.
6. Scoop into baking tin OR Turn the dough out onto a well floured surface. With well floured hands, pat the dough into a 1-inch thick round disc that is about 8-inches in diameter. Using a sharp knife or a bench scraper, cut the disc into 8 wedges. Place the wedges onto a lightly greased cookie sheet. Sprinkle with sugar.
7. Bake at 400° F for 15-20 minutes, until the tops of the scones are golden brown.

• Cuisine: Hapa