Scones

Tart Cherry Scones

rpic_20170419143349_lg

Total Time: 45 Minutes

Yield: 12-15 Scones

rpic_20170419143349_lg

Ingredients

  • 1 1/2 C. spelt flour
  • 3/4 C. corn meal
  • 3/4 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1/2 C. sugar, preferably raw or demerara, divided
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 3/4 tsp. salt
  • 9 Tbsp. unsalted butter, cut into 1/4-inch bits, chilled
  • 3/4 C. half n half, plus more for glazing the scones
  • 1 egg, lightly beaten
  • 1 C. dried tart cherries

Directions

  1. Position a rack in the center of the oven and preheat to 425° F. Line a baking sheet with parchment paper or a silicone baking mat. You may need to use 2 sheets.
  2. Whisk together the flour, corn meal and oats, 5 Tbsp. of the sugar (reserve the remaining 3 Tbsp. as a topping), the baking powder and salt in a large bowl. Add the butter. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center, pour in the half n half, the whisked egg and cherries, and stir just until the dough comes together—it will look rough.
  3. Drop the dough in equal portions over the prepared baking sheet. Lightly brush the tops of each scone with a little half n half and sprinkle each with about 1 tsp. of sugar.
  4. Bake until golden brown, 18 to 20 minutes. Cool for a few minutes on the baking sheet, then serve warm.

Tart Cherry Scones

rpic_20170419143349_lg

Total Time: 45 Minutes

Yield: 12-15 Scones

Ingredients

  • 1 1/2 C. spelt flour
  • 3/4 C. corn meal
  • 3/4 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1/2 C. sugar, preferably raw or demerara, divided
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 3/4 tsp. salt
  • 9 Tbsp. unsalted butter, cut into 1/4-inch bits, chilled
  • 3/4 C. half n half, plus more for glazing the scones
  • 1 egg, lightly beaten
  • 1 C. dried tart cherries

Directions

  1. Position a rack in the center of the oven and preheat to 425° F. Line a baking sheet with parchment paper or a silicone baking mat. You may need to use 2 sheets.
  2. Whisk together the flour, corn meal and oats, 5 Tbsp. of the sugar (reserve the remaining 3 Tbsp. as a topping), the baking powder and salt in a large bowl. Add the butter. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center, pour in the half n half, the whisked egg and cherries, and stir just until the dough comes together—it will look rough.
  3. Drop the dough in equal portions over the prepared baking sheet. Lightly brush the tops of each scone with a little half n half and sprinkle each with about 1 tsp. of sugar.
  4. Bake until golden brown, 18 to 20 minutes. Cool for a few minutes on the baking sheet, then serve warm.

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