Try this Cherry-Ginger Scones recipe, or contribute your own.
Suggest a better description1) Arrange racks in upper and lower thirds of oven. Preheat to 350 degrees
Farenheight. Line 2 large baking sheets with parchment paper. Whisk
both flours, 3/4 cup sugar, baking powder, and salt in a large bowl. Add
cherries and ginger and toss to coat. Combine 1 cup cream, buttermilk,
and zest in a medium bowl. Pour cream mixture into dry ingredients;
stir until partially combined.
2) Scrape mixture onto a lightly floured surface. Knead with lightly floured
hands until dough forms, 4 to 6 turns (dough will be slightly sticky). Form
into a 10 by 5-1/2 by 1 inch rectangle. Cut lengthwise in half. Cut each
into 4 squares. Cut each square in half diagonally for 16 triangles. Trans-
fer to prepared baking sheets, spacing apart. Brush tops of scones with
2 tablespoons cream; prinkle with 1 tablespoon sugar.
3) Bake scones, rotating sheets halfway through, until tops are golden brown
and give just slightly in the center when pressed, 30 to 35 minutes. Let
cool on a sheet on a wire rack. The scones can be made 8 hours ahead.
Store airtight at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (84g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 233 | ||
Calories from Fat: 53 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.8mg | 6 % | |
Sodium 172.1mg | 6 % | |
Potassium 85.1mg | 2 % | |
Total Carbohydrate 42.5g | 13 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 40.3g | ||
Protein 3.2g | 5 % | |
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: 233
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