1/2 cup buttermilk plus 1/4 cup
for brushing the scones
1 large egg, at room temperature
1/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cold, cut into
small pieces
1/2 cup dried cherries, chopped (dried cranberries or
dried blueberries may be substituted)
Granulated sugar for sprinkling
In a small bowl whisk together 1/2 cup
of the buttermilk, the egg, the brown sugar and the vanilla until
the mixture is combined well. In another bowl whisk together
the flour the baking powder, the baking soda, and the salt. Blend
in the butter with a fork, a pastry cutter or a mixer until the
mixture resembles coarse meal. Stir in the cherries and the buttermilk
mixture with a fork and stir until the mixture just a sticky
dough.
Knead the dough gently for a few seconds
on a lightly floured surface and pat into a 3/4 inch thick round.
With a 1-inch floured fluted cutter, cut out disks and place
on an ungreased baking sheet. Brush the tops with the remaining
buttermilk and sprinkle them with the granulated sugar. Bake
in the middle of a preheated 400 degree oven (375 degrees if
using convection) for 10 to 12 minutes, or until they are golden.
Makes 18 miniature scones.
Recipe provided courtesy of The Sugar Association, Inc.
