Sour Cherry and Walnut Scones

Exchanging recipes has been a tradition among families and friends for years.  It always seems special when guests share a family recipe with me.  I am honored.  The following recipe came from one of our guests, Ann Marie.  It is different than my traditional scones and is a nice addition to my repertoire.  It is a little like a coffee cake with the cinnamon/sugar topping.   I think that you will like it.

Sour Cherry and Walnut Scones

.

Preheat the oven to 375 deg.   Grease a baking sheet, use parchment paper or Silpat liner.    The secret to scones is to keep the dough cold.   After I have cut the butter into the flour mixture, I often place the bowl in the freezer for a few minutes.   (I have also prepared the dry ingredients with butter and freeze it until I am ready to proceed.)   These scones use 50% cake flour which seems to provide a tender scone since the gluten is inhibited.   After the scones are made, I place them on the refrigerator shelf till I am ready to bake them.

In a large bowl with a pastry cutter or food processors add:

1 cup all purpose flour

1 cup cake flour

½ cup sugar

2 tsp baking powder

½ tsp baking soda

1 tsp orange zest

8 tbsp butter, cut into ½ inch pieces

Cut butter with pastry cutter into flour mixture or pulse the flour and butter a few seconds in a food processor, being careful not to over-mix and warm the butter.  (You want chunks of butter that will melt in the oven)

Add to mixture:

3/4 cup dried tart cherries

½ cup walnuts, chopped coarsely

½ cup chocolate chips (optional)

Gently add the following to the dry ingredients:

2/3 cup buttermilk

Mix till all the ingredients come together.  (Depending on the dryness of the flour, you might have to add additional milk.)  Form into a round, about ½ -1 inch thick.    Cut into triangles and place on baking sheet

Sprinkle the scones with

            ¼ cup sugar

            ¼ tsp cinnamon

- Mary