|From Betty Crocker|
|Peacock Alley Afternoon Tea menu at the Willard InterContinental Hotel|
One item on the menu is cherry scones, and it just so happens that I found a great recipe for these in the same mystery novel that gave me the Porcupines recipe from last week. Since I couldn't have tea and cherry scones at the Willard, I think I will make my own to enjoy at home instead. It may not be as grand, but when it comes to comfort, nothing beats home sweet home!
1/2 C. dried cherries
2/3 C. milk
2 T. orange juice
1/3 C. sugar
1 egg, beaten
2 1/4 C. flour
1 tsp. baking powder
Pre-soak dried cherries in 1/2 C. hot water for 10 minutes. Drain and discard the water.
Combine the butter, milk, juice, sugar, and egg. Add the flour and baking powder. Stir together just to moisten the dry ingredients (do not overbeat). Stir in the cherries.
Drop large dollops of the batter onto a greased cookie sheet. Bake at 375 degrees for 15-17 minutes until golden brown. Remove from the oven and cool the scones on a wire rack. When cool, dust with powdered sugar and serve with whipped butter. Makes 6-8 scones.
Update: I made six large scones and baked them for 16 minutes. They were cooked through and tasted moist and delicious with the tart cherries, but they did not turn golden brown -- the tops were a pale, uniformly tan color. They were golden brown on the bottom, however, and I have decided this is preferable to browned tops and overly dark bottoms. I also don't want to risk drying them out, so I see no point in trying to get them any darker.