Ingredients
-
3
-
1/2
-
2
-
1/2
-
1
-
2
-
2
-
4
-
-
-
-
-
-
-
Directions
Cherry Cream Scones, Delicious Scones from the prestigious Culinary Institute of America Scones arent just for tea anymore Like the humble all-American biscuit, they offer a satisfying addition to almost any meal These light, flaky crumb and tender texture scones complement any dish Scones have gone from the classic teatime essential to a trendy and sophisticated anytime snack These are hands down the most tender and delicious scones I have ever eaten (The scone dough must be frozen for up to 12 hours before use) For tender, flaky scones refer to these guidelines: 1 Do not over mix If you work the dough too much, your scones will be tough and chewy 2 Roll or pat the dough so that it is at least one-half inch thick Thicker dough results in a better shape and lighter texture 3 Watch the clock when baking Like most baked goods, scones continue to bake as they cool
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Steps
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1
Done
|
Cut Two 10-Inch Circles of Parchment or Waxed Paper; Use One to Line a 10-Inch Round Cake Pan; Reserve the Second Piece. |
|
2
Done
|
Sift the Flour, Sugar, Baking Powder, and Salt Together Into a Mixing Bowl; Make a Well in the Center of the Flour Mixture; Add One Cup of Dried Cherries to the Dry Ingredients Just Before Blending in the Cream. |
|
3
Done
|
Add the Cream to the Flour Mixture and Stir by Hand Just Until the Batter Is Evenly Moistened. |
|
4
Done
|
Place the Dough Into the Lined Cake Pan and Press Into an Even Layer; Cover the Dough With the Second Parchment Paper Circle; Freeze the Dough Until Very Firm, at Least 12 Hours. |
|
5
Done
|
Preheat the Oven to 350f; Prepare a Baking Sheet by Spraying It Lightly With Cooking Spray or Lining With Parchment Paper. |
|
6
Done
|
Thaw the Dough For 5 Minutes at Room Temperature; Turn It Out of the Cake Pan Onto a Cutting Board; Cut the Dough Into 10 Equal Wedges and Place Them on the Baking Sheet About 2-Inches Apart; |
|
7
Done
|
Mix the Milk and Confectioners Sugar Together to Make a Glaze and Set Aside. |
|
8
Done
|
Bake the Scones Until Golden Brown, 30-40 Minutes; Cool Them on the Baking Sheet For a Few Minutes Then Transfer to Cooling Racks; Spoon Glaze Over the Scones While They Are Still Warm. |
|
9
Done
|
Serve the Scones Warm or at Room Temperature; Serve Baked Scones the Same Day They Are Made or Freeze For Up to 4 Weeks. |
