Friday, February 17, 2012

Friday Food Feature

Heart Shaped Dried Cherry Scones

4 cups sifted cake flour
1/2 cup sugar + more for sprinkling
1T baking powder
1t salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1c dried cherries
1 egg
1c heavy cream

A heart shaped cutter

Preheat oven to 375°F with rack in middle of oven.

Whisk together flour, sugar, baking powder, and salt in a large bowl. Cut butter onto top and blend with your fingers until mixture resembles coarse meal. Mix in dried cherries.

Whisk together egg and cream in a small bowl, then fold into flour mixture until dough comes together.

Turn out dough onto a lightly floured surface. With floured hands, press into a 1-inch-thick rectangle. Cut out rounds with heart cutter and arrange 2 inches apart on a parchment-paper-lined baking sheet. Gather scraps together and cut out additional scones.

Brush tops of scones with extra cream and sprinkle lightly with sugar. Bake scones, rotating baking sheet halfway through, until tops are golden, 25 to 30 minutes. Take scones out of oven and wrap in kitchen towel on counter to cool (personal tip for keeping inside of scones moist).

Recipe via Epicurious
Photo via Relish

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