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Tart Cherry Scones

tart-cherry-scones-2

Prep Time: 0:20

Bake Time: 0:20

Total Time: 0:40

tart-cherry-scones-2

I can hardly wait for the spring berries to come into season. For now, I am loving the tart, sweet Montmorency dried cherries – I get mine from Oregon. Raw, turbinado or demerara sugar will impart these with extra crunch, but table sugar will work fine too. This scone dough is low gluten, so there’s no need to knead (sorry about that one) just drop the dough onto the sheet and bake! Adding an egg is not always the custom with scones but it helps to bind these low gluten flours together.

Ingredients

3/4 cup rolled oats
1/2 cup 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 cup half n half, plus more for glazing the scones
1 1/2 cups spelt flour
1 egg, lightly beaten
3/4 cup corn meal
1 cup 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 tablespoons of the sugar (reserve the remaining 3 tablespoons 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 teaspoon of sugar. 4. Bake until golden brown, 18 to 20 minutes. Cool for a few minutes on the baking sheet, then serve warm. Makes 12 – 15 scones

Tart Cherry Scones

tart-cherry-scones-2

Prep Time: 0:20

Cook Time: 0:20

Total Time: 0:40

Ingredients

3/4 cup rolled oats
1/2 cup 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 cup half n half, plus more for glazing the scones
1 1/2 cups spelt flour
1 egg, lightly beaten
3/4 cup corn meal
1 cup 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 tablespoons of the sugar (reserve the remaining 3 tablespoons 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 teaspoon of sugar. 4. Bake until golden brown, 18 to 20 minutes. Cool for a few minutes on the baking sheet, then serve warm. Makes 12 – 15 scones