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Ginger and Dried Cherry Scones

February 18, 2015

This recipe makes a lot of scones (16), and since they don’t keep very well, you might want to cut the recipe in half. They can also be frozen, but they taste best warm from the oven. With a warm cup of Irish tea with milk.

scone and tea

2 cups flour

1 1/2 cups rye flour

3/4 cup sugar

1 Tbsp baking powder

1 tsp coarse salt (or 1/2 tsp regular salt)

3/4 cup dried cherries, chopped

1 cup crystalized ginger, finely chopped (spread a bunch of sugar on the cutting board to keep the ginger from sticking to the knife)

1 cup heavy cream, plus more for brushing the top

3/4 cup buttermilk

grated lemon zest, from one lemon

course sugar, for topping

butter, for serving

Combine flours, sugar, baking powder and salt in a large bowl. Add cherries and ginger and toss to coat. In another bowl combine the cream, buttermilk and zest, then pour into the dry ingredients. Stir until flour is just moistened.

Kneed until the mixture comes together (4 to 6 turns). Divide in 2. Pat each portion into a circle or square about an inch thick on a lightly floured surface. Cut into wedges or squares and place on a parchment-lined baking sheet. Brush tops with cream (or milk) and sprinkle with coarse sugar.

Bake until tops are browned, 30-35 min, rotating the pan halfway through. Remove scones to a rack to cool. Serve with butter or clotted cream.

scones

(Recipe from Edible Louisville & The Bluegrass Region Feb/Mar 2014)

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