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Milwaukee
Journal Sentinel, WI - February 24, 2009—
Sarah F., Milwaukee,
requested the recipe for Door County Cherry Scones from
The Bistro at Liberty Square in Egg Harbor.
She wrote: "I was up in Door County, and my mom
and I stopped at The Bistro for lunch. We were so hungry
we ordered a scone while waiting for our order to come.
It was warm, and soft, with big hunks of cherries, and
not dry at all. They also had blueberry and one other
flavor. If the Journal Sentinel could get the recipe,
that would be so-ooo great."
Kathi Anderson, baker, sent the recipe.
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INGREDIENTS:
3 cups flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (1 ½ sticks) chilled butter, cut
into ½-inch pieces
1 cup frozen Door County cherries, thawed and drained
1 cup buttermilk
3 to 4 tablespoons melted butter
8 tablespoons turbinado sugar mixed with 2 teaspoons
ground cinnamon for garnish
COOKING INSTRUCTIONS:
Preheat oven
to 375 degrees.
In medium bowl, whisk together the flour, sugar, baking
powder, baking soda and salt. With a pastry blender,
cut butter into flour mixture until mixture resembles
a coarse meal. Add cherries and mix well.
Make a well in center of mixture and pour in buttermilk.
Mix ingredients into a soft, slightly wet dough. Turn
dough out onto lightly floured work surface. With
hands, shape into a loose ball. Cut in half and place
each half on a parchment-lined baking sheet. Flatten
each half into a round about 6 to 8 inches and cut
into 4 wedges. With a metal spatula, separate each
wedge, leaving about ˝ inch between wedges. Generously
brush with melted butter and sprinkle each scone with
about 1 tablespoon of the sugar/cinnamon.
Bake in preheated oven 20 minutes or until scones
are firm on top when pressed in center with finger.
Makes 8 scones.
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