Manchego and Cherry Scones

By stancec44

Ingredients

• 1/2 cup snipped dried cherries
• 1/4 cup brandy or apple juice
• 1 3/4 cups all-purpose flour
• 1/2 cup finely shredded Manchego or Asiago cheese (2 ounces)
• 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

Details

Servings 8
Adapted from bhg.com

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.

*TIP: If you don't have a food processor, combine the flour mixture in a large bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add drained cherrie and whipping cream all at once. Using a fork, stir until mixture is moistened. Continue as directed in Step 4.

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.

TO STORE: Place scones in an airtight container or resealable plastic bag; cover or seal. (Because these scones are extra tender and crumbly, handle them carefully.) Store in the refrigerator for up to 2 days. To reheat, place scones on a baking sheet and bake in a 350 degrees F oven for 5 to 6 minutes or until warm.