- 8
Ingredients
- 1/2 cup snipped dried cherries
- 1/4 cup brandy
- 1 3/4 cups all-purpose flour
- 1/2 cup finely shredded Manchego or Asiago cheese
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 cup cold butter, cut up
- 2/3 cup whipping cream
- 1 egg
- 1 tablespoon water
- 1/2 teaspoon very finely snipped fresh rosemary
- 1/4 teaspoon coarse salt or kosher salt
- 1/4 teaspoon coarsely ground black pepper
Preparation
Step 1
Line a baking sheet with parchment paper; set aside. In a small saucepan combine cherries and brandy. Heat over medium heat just until warm. Remove from heat. Cover and let stand for 15 minutes; drain.
In a food processor combine flour, 1/4 cup of the cheese, the baking powder, sugar, and 1/4 teaspoon salt. Cover and pulse with several on/off turns to combine. Sprinkle butter pieces over flour mixture. Cover and pulse with several on/off turns until mixture resembles coarse crumbs. Add drained cherries; cover and pulse with several on/off turns to combine. With the motor running, slowly add whipping cream through the feed tube, processing just until combined.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it 10 to 12 strokes or just until dough holds together. Pat or lightly roll the dough into an 8-inch circle. In a small bowl whisk together egg and the water; brush over dough circle. In a small bowl stir together the remaining 1/4 cup cheese, the rosemary, coarse salt, and pepper. Sprinkle mixture over dough circle. Using a pizza cutter or floured sharp knife, cut dough circle into eight wedges. Place dough wedges 2 inches apart on the prepared baking sheet. Cover and chill for 30 minutes.
Preheat oven to 375 degrees F. Bake about 20 minutes or until golden. Serve warm.
***To Make Ahead:
Prepare scones as directed through Step 3. Cover and chill in the refrigerator for up to 12 hours. Bake as directed in Step 4.