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Dried Cherry Scones Recipe

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This recipe for Dried Cherry Scones is from The Mollman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ CUP SNIPPED DRIED SWEET CHERRIES OR RAISINS
2 CUPS ALL PURPOSE FLOUR
2 TEASPOONS BAKING POWDER
½ TEASPOON OF SALT
½ TEASPOON BAKING SODA
¼ CUP OF BUTTER
1 TSP FINELY SHREDDED ORANGE PEEL
1 EGG YOLK BEATEN
1 8-OUNCE CARTON DAIRY SOUR CREAM
1 CUP SIFTED POWDERED SUGAR
1 TABLESPOON ORANGE JUICE
¼ TEASPOON VANILLA
ORANGE JUICE

Directions:
Directions:
In a small mixing bowl pour enough boiling water over dried cherries to cover. Let stand for 5 minutes: drain well. In a large mixing bowl combine flour, brown sugar, baking powder, salt and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add drained cherries and orange peel: toss to coat. Make a well in the center: set aside.
In a small mixing bowl combine egg yolk and sour cream. Add egg mixture all at once to dry mixture. Using a fork, stir until combined(mixture may seem dry)
Turn dough out onto a slightly floured surface. Quickly kneed dough by folding and gently pressing for 10 to 12 strokes or until to dough is nearly smooth. Pat or lightly roll dough into a 7 inch circle. Cut into 12 wedges.
Arrange wedges 1 inch apart on an ungreased baking sheet. Bake in a 400º F oven for 10 to 12 minutes or until light brown. Cool on a wire rack for 10 minutes.
In a small bowl stir together powdered sugar, orange juice and vanilla. Stir in enough additional orange juice, one teaspoon at a time, to make of drizzling consistency. Drizzle over warm scones. Serve immediately.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
THIS IS A FAVORITE OF OUR FAMILY FOR EASTER. IF I DON’T MAKE THEM EVERYONE MISSES THEM.

 

 

 

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