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Cherry Scones



3 cups flour (as usual, I used our gluten free blend)
1/3 cup sugar
2+1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, room temperature
1 egg
1 cup buttermilk (combine 1 cup milk with 1 Tbsp.+ 1tsp. lemon juice)
3/4 cup dried cherries
Optional: Turbinado (coarse) sugar and milk
1. Preheat oven to 375°. 
2. Mix flour, sugar, baking power, baking soda and salt in a large bowl. Cut in butter with a pastry blender (or in food processor) until mixture looks like crumbs the size of peas. 
3. Mix egg and buttermilk and add to flour mixture. Stir together until moistened. Add dried cherries.
4. Turn dough out onto a lightly floured surface and knead a few times. Pat or roll dough into a long rectangle, about 2 inches wide, 16 inches long and 1 inch thick. Cut dough into 12 pieces and shape into triangles. 
5. Optional: Brush tops with milk and sprinkle with Turbinado sugar.
6. Place on parchment paper lined baking sheet. Bake at 375° for 15-20 minutes, until edges are golden and center is set.

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