Relish weekly recipe: Dried Cherry Scones
We love a bit of orange or lemon zest in these scones.
DRIED CHERRY SCONES
• 3 cups all-purpose flour
• 1/2 cup sugar
• 2 t baking powder
• 1/4 t baking soda
• 1/2 t salt
• 1/2 cup (1 stick) cold butter, cut into small pieces
• 1/2 cup sour cream
• 1/2 cup whole milk
• 3/4 cup dried cherries
• Coarse (turbinado) sugar
Combine flour, sugar, baking powder, baking soda and salt in the bowl of a food processor. Pulse to combine. Add butter; pulse until mixture is the consistency of coarse meal. Add sour cream. Pulse. Add milk, 1 tablespoon at a time, and pulse just until dough comes together. Remove from processor; divide dough in half and cover each piece with plastic wrap. Refrigerate 8 hours or overnight, or proceed with recipe.
Preheat oven to 375 F. Place one piece of dough on a floured surface. Shape into a 12-inch log. Roll until dough is a 12-by-5-inch rectangle. Place cherries on dough, pressing them gently into the dough. Fold dough in half lengthwise. Gently pat into a circle.
Cut dough into 6 triangles and place on a baking sheet lined with parchment paper. Repeat with remaining dough.
Sprinkle tops of scones with coarse sugar. Bake 18 to 20 minutes, until lightly browned. Makes 12.
Per scone: 164 calories, 11 g fat, 26 mg cholesterol, 4.5 g protein, 42 g carbohydrates, 1.5 g fiber, 239 g sodium.
— Recipe adapted from Kim Jensen’s Pink Bakery, Egg Harbor, Wis.