This is a Martha Stewart recipe and well worth sharing. I love this recipe not only because the scones are delicious, but you make them ahead of time and they go directly from the freezer into the oven.
1. Line an 11-by-17-inch baking sheet with parchment paper. Combine all dry ingredients, except sanding sugar, with cherries in the bowl of an electric mixer fitted with a paddle attachment. Add butter, and mix on medium-low speed until mixture resembles coarse meal. Add buttermilk, and mix until combined.
2. Turn out mixture onto a clean work surface. With hands, quickly pat mixture into a 16-by-3 1/2-inch rectangle that is 1 1/2 inches high. Score rectangle into ten triangles. Cover with plastic wrap, and transfer to the freezer for at least 2 hours.
3. Heat oven to 350. Remove dough from the freezer, and cut into triangles with a sharp knife. Place scones 2 inches apart on the prepared baking sheet. Brush scones with heavy cream, and sprinkle with sanding sugar. Bake until lightly golden, about 30 minutes.
*Can use other dried fruits - sour cherries are GREAT!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 12 | ||
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Calories: 537 | ||
Calories from Fat: 209 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 51.6mg | 16 % | |
Sodium 200.6mg | 7 % | |
Potassium 285.7mg | 8 % | |
Total Carbohydrate 75.2g | 22 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 68g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 537
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