Wednesday, July 21, 2010


2 cups flour
1/2 t. salt
2 t. baking powder (I use non-aluminum Rumsford)
6 T unsalted butter, cut into pats
1 cup buttermilk

Cherry topping:
1 cup sour cherries (I used frozen)
1 T cornstarch
1/4 cup sugar
1 T lemon juice
1 tsp vanilla

powder sugar - about 1/4 cup
lemon juice - about 1 tsp (?)
lemon zest

Whisk the flour, salt and baking powder together. Toss the butter with the flour mixture, rubbing the lumps with your fingers to flatten them. Stir in the vanilla and buttermilk until it forms a dough ball.

Place a piece of parchment paper onto a baking sheet and dust it with some flour. Turn the dough onto it, and knead it 3 or 4 strokes just to bring it together. Pat it into a rectangle, and roll it 1/2" thick (dusting with more flour as needed.

Mix the cherries with the sugar, cornstarch, lemon, and vanilla. (I did this whilst the cherries were still frozen.) Spoon the cherry mixture onto the dough. Press them down just a little. Roll up the dough from the long side (you want your roll to be the length of the long side of your rectangle), and cut into 1/2" slices. Lay them on their sides.

Bake in 400° oven for 12 - 15 minutes. Cool on a rack. Cool completely before drizzling with icing. I was impatient, and had to ice them twice because the warm scones just make the icing melt and disappear, as you can see in the bottom photo above.

To make the icing, simply mix lemon juice and powder sugar until it is of desired consistency - that is, very thick cream (you will be surprised how little liquid is needed.) You want it to be pretty thick or it will run right off of the scones. While the icing is wet, toss a few strands of lemon zest onto the icing.

This makes about 8 - 10 scones.
You could also make these with strawberries.

(Note: Some brands of buttermilk contain a lot of salt - read the label. If yours is high in salt you might want to adjust the salt in the recipe.)

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