Tender and slightly sweet, these breakfast scones are perfect for a special holiday breakfast, brunch or afternoon tea!
All | purpose flour | |
For dry ingredients | ||
Sugar | 5 Tablespoon | |
Baking powder | 2 1/2 Teaspoon | |
Salt | 1/2 Teaspoon | |
For wet ingredients | ||
Butter | 1/3 Cup (5.33 tbs) | |
Dried cherries | 1/2 Cup (8 tbs) | |
Eggs | 2 ((divided)) | |
Half | and |
GETTING READY
1. Preheat the oven to 400 F.
2. In a large bowl, mix together all the dry ingredients and set aside.
MAKING
3. Using 2-knives or pastry cutter, cut in butter until it forms into grainy texture.
4. Mix in cherries, 1 egg and enough half and half for dough to come together.
5. On a floured surface, place the dough and knead lightly.
6. Using a rolling pin, roll the dough in ½ inch thick and cut it using floured 2 ¼ inch cookie cutter.
7. On an un-greased baking sheet, arrange the scones and brush on top with another beaten egg.
8. Let the scones, sit for 5 to 10 minutes and bake in oven for 10 to 12 minutes or until golden brown on top.
9. Immediately remove the scones from-baking sheet and let them cool.
SERVING
10. Serve as desired.
Serving size
Calories 266Calories from Fat 92
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 268 mg11.17%
Total Carbohydrates 38 g12.7%
Dietary Fiber 1 g4%
Sugars 14 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet