CHERRY VANILLA SCONES

By BobD

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

Details

Servings 16
Adapted from tastingtable.com

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.