Cherry Spice Scones. Bursting with plump cherries and scented with aromatic spices, these delicious scones are sure to be the hit of any weekend brunch.
Spouse came up with the idea for these scrumptious cherry spice scones last weekend. She is a big fan of all things spice and when I wondered about a new idea for our weekend brunch scones, she noted that we didn’t have a spice scone version.
I thought about adding raisins as the fruit in these scones and I’m sure that would be awesome too but I decided to use up the last of my frozen cherries instead. The scones turned out beautifully and filled the house with early morning spicy scent; what better way to start a weekend morning.
I start the scone dough in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
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- 3 cups flour
- 1 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/8 tsp ground cloves
- 1/2 cup sugar
- 6 tsp baking powder
- 1/2 tsp salt
- ¾ cup very cold butter cubed
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1 cup milk
- 1 1/2 cups pitted cherries fresh or frozen
In a food processor, combine the flour, spices, sugar, baking powder and salt.
Add the pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Remove mixture to a large bowl.
Mix together the lemon juice, vanilla extract and milk
Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. When the flour is almost incorporated, fold in the cherries
Frozen cherries work well too because they are less delicate and easier to incorporate into the scone dough .It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 12 large scones. The baking time will likely be longer when using frozen cherries.
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