Cherry Scones
Chef Lauren Bank Deen joins Martha to make cherry scones from her new kid-friendly cookbook, "Kitchen Playdates."
Cherry Scones
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Cherry Scones
Chef Lauren Bank Deen joins Martha to make cherry scones from her new...
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The Martha Stewart Show, January Winter 2008
- Yield Makes 8 scones
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Ingredients
- 1 3/4 cups all-purpose flour, plus more for work surface
- 2 1/2 teaspoons baking powder
- 2 1/2 tablespoons sugar, plus more for sprinkling
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
- 1/2 cup dried cherries
- 1 teaspoon grated lemon zest
- 1 large egg
- 5 tablespoons heavy cream, plus more for brushing on scones
Directions
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Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
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In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.
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In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.
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Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes.
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Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.
hopw would you substitute FRESH for dried fruit?
I made these today and they were a hit with everyone! I made cherry and also substituted apricots for the cherries in one batch and they were just as good.
What kind of recipe calls for 1/2 tablespoon? Strange...
NEVER LIKED SCONES BEFORE, BUT THESE ARE GOOD. THANKS MARTHA. AND THANKS TO STEPHGARVEY FOR HER TID-BITS OF INFORMTION.
The BEST homemade scones. Ever. Only thing you should do differently is mix it by hand. Pinch the butter with your fingers instead of trying to mix with a pastry cutter or machine. Makes it a lot moister.
Just made this and WOW! Tender and sweet and delicious. Not dry or miserable like so many scones.
Just made this and WOW! Tender and sweet and delicious. Not dry or miserable like so many scones.