This is a variation of a recipe from Taste of Home. The original used cranberries, but I had fresh cherries to use and it was wonderful! Blueberries or any other berry in season would be great, too. If it’s not berry season, you can use dried fruit, too. See tips below the recipe.
In my book, good with hot tea or coffee in the morning. Yield: 10 scones. 1 scone is around 300 calories if you’re counting.
- 2 Cups all-purpose flour
- 11 tsp sugar divided
- 1 tbsp grated orange peel
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1/3 C cold butter
- 1 Cup fresh cherries please pit the cherries!, chopped
- ¼ Cup orange juice from the orange you just zested
- ¼ Cup milk
- 1 egg
- 1 tbsp milk
- ½ Cup confectioners’ sugar
- 1 tbsp orange juice
Preheat oven to 400 degrees.
In a large bowl, combine the flour, 8 tsp sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cherries, orange juice, milk and egg. Add to flour mixture and stir (gently, gently) until a soft dough forms. It will be a little sticky.
On a floured surface, gently knead 6-8 times. Pat dough into an 8-in.circle and cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar.
Bake for 12-13 minutes or until lightly (very lightly) browned. Remove to a wire rack. After cooled, combine the glaze ingredients (I make it thicker by adding a bit more confectioner’s sugar) and drizzle over the scones.
Tips and Stuff:
Always preheat oven unless recipe indicates starting with a cold oven. This really, really, no really, affects the outcome of your recipe.
When zesting fruit, you probably already know not to zest down to the pith as it is bitter.
I gave up using the pastry cutter – just use your hands, and quickly, so the warmth of your hands doesn’t soften the butter.
When you cut and separate the wedges, just use a spatula to lift them from the floured surface and place them on the baking sheet. Don’t panic, you can reshape them on the baking sheet – they don’t have to be perfect, but wedges are nice.