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Cherry Scones

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  All purpose flour 1 3⁄4 Cup (28 tbs)
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Currants 1⁄2 Cup (8 tbs), washed and dried
  Candied cherries 1⁄2 Cup (8 tbs), sliced
  Milk 1⁄2 Cup (8 tbs)
  Egg yolk 1 , beaten
  Cream 1 Tablespoon
  Sugar 2 Tablespoon
  Cinnamon 1⁄2 Teaspoon

Sift flour, measure and resift 3 times with baking powder, salt, and sugar.
Cut shortening into dry ingredients with a pastry blender or 2 knives until mixture has the consistency of coarse cornmeal.
Stir in the currants and cherries.
Add the milk all at once, stir quickly with a fork.
Divide dough into six equal portions.
Knead each por- tion very quickly on a lightly floured board, and pat out into discs |4-inch thick and 5 inches in diameter.
Place on greased baking sheet.
Mark each disc with a knife into four pie-shaped sections.
Brush surface with egg yolk and cream blended together.
Sprinkle with the mixture of the 2 tablespoons of sugar and cinnamon.
Bake in a hot oven (450° F.) for 15 minutes.
Serve hot 6-8 servings.

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