Sharon's Cherry Scones
We recently put out a call to our Citizen chefs asking for their favorite recipes using Cherry Republic products, and we received this scrumptious Cherry Scone recipe from Sharon G., who shares that she's been a loyal Cherry Republic customer for "at least 30 years!"
Her buttery creation uses plump Montmorency Tart Dried Cherries and finishes with a dusting of sanding sugar and a generous dollop of Cherry Republic Cherry Jam -- the perfect antidote to a snowy and blowy January day.
We say it's time to put on the kettle and settle in for a cozy morning breakfast or afternoon tea!
Ingredients
- 3 cups flour
- 1/3 cup sugar
- 2+1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup unsalted butter, room temperature
- 1 egg
- 1 cup buttermilk*
- 3/4 cup Cherry Republic Montmorency Tart Dried Cherries
- Coarse or sanding sugar and milk
- Cherry Republic Cherry Jam
*To make buttermilk: Combine 1 cup milk with 1 Tbsp.+ 1tsp. lemon juice.
Instruction
- Preheat oven to 375°. Mix flour, sugar, baking power, baking soda and salt in a large bowl. Cut in butter with a pastry blender (or in food processor) until mixture looks like crumbs the size of peas. Mix egg and buttermilk and add to flour mixture. Stir together until moistened. Add dried cherries.
- Turn dough out onto a lightly floured surface and knead a few times. Pat or roll dough into a long rectangle, about 2 inches wide, 16 inches long and 1 inch thick. Cut dough into triangles. If desired, brush tops with milk or water and sprinkle with coarse sugar. Place on parchment paper lined baking sheet. Bake at 375° for 15-20 minutes, until edges are golden and center is set.
- Serve warm with butter and Cherry Republic Jam. Yields 12 scones.