I needed a treat for my Wednesday morning Bible Study and had this recipe stashed away. I’m not sure where I found the original recipe, which actually called for dried cranberries, but I had dried cherries on hand. They’re a perfect substitute for the cranberry with just the right amount of tartness. Because scones aren’t notoriously sweet, anyway (and, combined with tart cherries), I served them with a Morello Cherry fruit spread. These are great with a cup of coffee or tea in the morning, or serve a basket on a brunch buffet.
Oh, and one other thing, I was feeling a little lazy when I baked these. The recipe is for a traditional scone, rolled and cut. But I turned them into a drop biscuit, scooping a large tablespoon of dough into a crude ball. They baked up very rustic and pretty, so I’d say they’re delish in any form. Enjoy!
- 2 c sifted, all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp sugar
- 1 Tbsp orange zest
- 1/2 c butter, cut up
- 2/3 c buttermilk
- 1 c dried cherries (or use fresh/frozen–not so tart if you cut them in half)
- 1 Tbsp milk
- 1 Tbsp sugar
Combine first six ingredients; cut in butter with pastry blender until mixture is crumbly. Add buttermilk and dried cranberries, stirring just until moistened. Turn dough out onto a lightly floured surface and knead 5 or 6 times. Pat into an 8-inch circle. Cut into 8 wedges and place 1 inch apart on a lightly greased cookie sheet (I use a baking stone). Brush with milk and sprinkle with 1 T. sugar (I use raw cane sugar). Bake at 425-degrees for 15 minutes or until scones are golden brown.
You can also find this recipe, and others, linked at Tasty Tuesday.