| This recipe is liked by 0 person(s). |
SCONES - Cherry-Ginger Scones
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Cherry-Ginger Scones Bon Appetit Ingredients SERVINGS: MAKES 16 | |
| 2 cups | all-purpose flour plus more for surface |
| 1 1/2 cups | light rye flour |
| 3/4 cup plus 1 tablespoon | sugar |
| 1 tablespoon | baking powder |
| 1 teaspoon | kosher salt |
| 3/4 cup | coarsely chopped thawed and drained frozen pitted cherries |
| 1 cup | coarsely chopped crystallized ginger |
| 1 cup plus 2 tablespoons | heavy cream |
| 3/4 cup | buttermilk |
| 2 tablespoons | finely grated lemon zest |
Preparation
Arrange racks in upper and lower thirds of oven and preheat to 350°. Line 2 large baking sheets with parchment paper. Whisk both flours, 3/4 cup sugar, baking powder, and salt in a large bowl. Add cherries and ginger and toss to coat. Combine 1 cup cream, buttermilk, and zest in a medium bowl. Pour cream mixture into dry ingredients; stir until partially combined.
Scrape mixture onto a lightly floured surface. Knead with lightly floured hands until dough forms, 4–6 turns (dough will be slightly sticky). Form into a 10x5 1/2x1-inch rectangle. Cut lengthwise in half. Cut each half into 4 squares. Cut each square in half diagonally for 16 triangles. Transfer to prepared baking sheets, spacing apart. Brush tops of scones with 2 Tbsp. cream; sprinkle with 1 Tbsp. sugar.
Bake scones, rotating sheets halfway through, until tops are golden brown and give just slightly in the center when pressed, 30–35 minutes. Let cool on sheet on a wire rack. DO AHEAD: Can be made 8 hours ahead. Store airtight at room temperature.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe