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Cherry Scones

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Happy (belated) New Year to all you lovely bloggers out there.  I hope you had wonderful Christmas and New Year’s celebrations with your loved ones. I thoroughly enjoyed our holidays this year…and, yes, I’ll be posting some Christmas pictures soon!  Our family was treated to an extended vacation due to the recent snow storms, and I have enjoyed every minute relaxing and playing with my sweet little kiddos and hubby.  Now, the snow has been replaced by lots of rain, but I’m not complaining…our state could really use the rain today!

So, today is a dark and rainy morning, and I decided to make some warm scones for breakfast.  I love scones for breakfast, my husband swears it’s his very favorite breakfast food, and even my kids devour them.  These scones are really not hard to make, and you can even replace the cherries with other dried fruit or nuts if cherries aren’t your thing.  I hope you and your family enjoy these warm, delicious, flaky scones as much as my family and I do.

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Cherry Scones

Ingredients:

3 cups all-purpose flour

1/3 cup sugar

5 tsp. baking powder

1 tsp. salt

2 sticks unsalted butter, cut into small slices

1/4 to 1/2 cup dried cherries (or other dried fruit, or nuts, or both!)

1 egg

3/4 cup heavy cream

Directions:

1.  Preheat the oven to 350F.

2.  Stir the flour, sugar, baking powder, and salt together in a large mixing bowl.

3. Cut the butter into the flour mix until it looks like crumbs.  I use two knives to cut in, but if you have a dough blender or pastry cutter, use it!

4.  Add your dried fruit, or nuts, or both, and stir into the mix.

5.  Mix the egg and heavy cream together in a separate bowl, then add to flour mix.  Stir just until combined.

6.  Pour mix onto a cutting board and work the mix into a large round.  Don’t knead the dough!  Use a rolling pin to gently roll the round out to about 10 inches and about 1 inch thick.  I use my hands around the edges to make sure the round keeps its shape and the edges don’t go flaking off.  If you do lose some pieces, just stick them back on there, and keep rolling.

7.  Slice the round into 8 wedges.  Transfer wedges to a baking sheet sprayed with nonstick cooking spray.

8.  Bake the scones for about 22 minutes or until they barely start to brown.  You want these guys light and flaky.  Don’t over-bake!

9.  Scoop a hot scone onto a plate and devour…forks are useful, but not mandatory.  And for Pete’s sake, have a cup of hot tea with that scone!

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