- 16
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1 sticks unsalted butter, chilled and cut into small cubes
- 2 eggs, divided
- 1 egg yolk
- 1 teaspoon vanilla extract
- cup heavy cream
- cup buttermilk
- 2 cups pitted, quartered Bing cherries
- 2 tablespoons water
Preparation
Step 1
1. In a large bowl, sift together the flour, salt, baking powder and sugar. Cut the butter into the dry mixture with a pastry cutter or incorporate with your fingers until the butter pieces are pea-size.
2. In another large bowl, whisk together 1 egg, the egg yolk, vanilla, heavy cream and buttermilk. Use a large spatula to fold the wet ingredients into the dry just until a dough begins to form. Mix in the cherries and form the dough into two 5-inch rounds, wrapping each tightly in plastic wrap. Refrigerate for 1 hour.
3. In a small bowl, whisk together the remaining egg with the 2 tablespoons of water. Preheat the oven to 400. Cut each round into 8 equal, triangle-shaped pieces. Place the scones on a lightly oiled baking sheet, brush each one with the egg wash and bake for about 15 minutes until browned and cooked through.
4. Transfer the scones to a cooling rack and serve warm or at room temperature.