Tuesday, October 18, 2011

Maple-Oat Scones with Dried Cherries

Maple-Oat Scones with Dried Cherries

3/4  Cup  Dried Cherries (if whole, cut in half)
3/4  Cup  Buttermilk
1  Egg
3/4  teaspoon  Vanilla
2  Tablespoons  Real Maple Syrup
1/2  teaspoon  Maple Extract
3  Cups  Flour
1/2  Cup  Old Fashioned Oats
1  Tablespoon  Cornstarch
2 1/2  teaspoons  Baking Powder
1/2  teaspoon  Baking Soda
Scant 1/2  teaspoon  Salt
3/4  Cup  Sugar
3/4  Cup  Butter, well chilled
1  Egg  White
Turbinado (Raw) Sugar for sprinkling

Preheat oven to 425*.  Line baking sheet with parchment paper.  To rehydrate Dried Cherries, cover with boiling water and let stand 5 minutes.  Drain and dry on paper towel.

In a two-cup measure, stir together Buttermilk, Egg, Vanilla, Maple Syrup and Maple Extract.

In a large work bowl, combine the Flour, Oats, Cornstarch, Baking Powder, Baking Soda, Salt and Sugar.  Using a pastry blender or two knives, cut in the chilled Butter until it resembles small peas.  Make a well in the center of the mixture.  Stir in the Buttermilk-Egg mixture.  Gently blend in the rehydrated Cherries.  Stir with a fork to make a soft dough, until just cohesive.

Divide the dough into 3 equal size parts.  Pat each piece into an 8- to 10-inch circle, about 1/2- to 3/4-inch thick.  Cut each circle into 8 wedges.  Paint the tops with beaten Egg White, sprinkle with Turbinado Sugar.

Bake at 425* for 15 to 18 minutes or until golden brown.

Makes 24 Scones.


deborah said...

Love the pumpkin and flowers! That's an awesome idea!

Beth said...

Beautiful arrangement and delicious sounding scones. good job!