Tuesday, June 7, 2011

Vanilla Cherry Scones

3 cups all purpose flour
1/2 cup granulated sugar
2.5 tbsp baking powder
1/8 tsp salt
1 1/2  sticks unsalted butter, chilled in the freezer overnight
3/4 – 1 cup buttermilk
1 tsp vanilla extract
 cherry preserves, thick variety with whole cherries works best
1 tbsp melted butter and sugar for sprinkling

Grate the butter on the large holes of a grater, and place in the freezer until ready to use.  

In a large bowl, combine the flour, sugar, baking powder, and salt. Add the grated butter. Incorporate with your hands or with a pastry cutter. (You want to use your hands lightly to keep from over working the dough and handle it as little as possible so the butter doesn’t melt. ) 

Slowly add 3/4 cup of the buttermilk and continue to work the dough. If the dough has formed a ball, remove it onto a floured surface. If not, add more buttermilk, 1 tablespoon at a time, until the dough begins to clump up and form a ball.

On a lightly floured surface, use your hands (or a rolling pin) to flatten the dough into a rectangle. Spread the cherry preserves all over the dough.

Roll the dough into a log (roll from the longest end). Flip the log seam side up. Press with your fingers to secure the edges. Pat down with your hands lightly so that it flattens a bit, but be careful not to squeeze the jam and peaches out. Cut the dough into 5-6 rectangles, then cut each rectangle diagonally into 2 triangles. Brush each scone with melted butter and sprinkle with sugar.

Preheat oven to 400. Bake on an baking sheet lined with parchment paper for 15 minutes, or until the scones are light golden brown. Serve warm or at room temperature.

Source: same dough as Peach Jam Scones (the best!)
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