Cherry Scones Recipe
Summary
MethodBaked
Ingredients
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Shortening | 1/4 Cup (16 tbs) | |
| Currants | 1/2 Cup (16 tbs), washed | |
| 1/2 cup finely sliced candied cherries | ||
| Milk | 1/2 Cup (16 tbs) | |
| Egg yolk | 1 , beaten | |
| Cream | 1 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Cinnamon | 1/2 Teaspoon | |
Directions
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.
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.
Chef
