Friday, August 15, 2008

Quick Apple Cherry Scones

Scones… a baking precipice I have not yet surmounted. Nonetheless, I persevere, attempting to find the ellusive great classic recipe for scones. This recipe is not it, but it is still pretty darn tooting good, even for one less enchanted with our British cousin to the muffin. Please don’t be intimidated this entire process took less than 30 minutes.

1.5 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 sticks or (1.5 cups) of chilly butter, cut in with a food processor or a pastry cutter
1 cup buttermilk (you may need a splash more if the dough is too dry)
1 tablespoon ground cinnamon
1 large Granny Smith apple
½ cup of dried cherries (soaked in hot water or the liqueur of your choice)
2 tablespoons heavy cream
Cinnamon and sugar to sprinkle

Crank your oven to 375 degrees F.
Peel, core, chop the apples (I zipped it in food processor to make them super tiny).
Soak the dried cherries in warm water or as I did, left over sherry. Remember to drain before adding.

Mix up all of the dry ingredients, it’s done in a second if you do a quick blitz food processor or you can always do it by hand. Then cut in the butter, again easier in the food processor, but sometimes I rather enjoy the nostalgic feeling of using a pastry cutter. Add the buttermilk until just mixed. Fold in the apples and the drained cherries. Then I used an ice cream scooper and muffin tin, but feel free just to drop 2 tablespoons on a greased cookie sheet.

Then brush with heavy cream and sprinkle cinnamon sugar over top.

Bake for 20 minutes or until golden brown and your home smells of morning deliciousness. Serve warm with butter or apple butter.

Voila delicious, easy, quick scones. It had to be quick I’m working on two proposals this week. But what is a week without baking, even if it is a 78-hour work-week.

Much love and happy baking… and don’t work too hard.