Grandpa Joe's
Cherry Scones

I've tried several recipes for dried fruit scones.  I like this one the best.

About this recipe

The ingredients list for this recipe is very similar to what I recommend using for Blueberry Scones (which calls for fresh or frozen fruit), but there are subtle differences which I believe are necessary when using dried fruits.  The two recipes are identical, however, in the preparation technique.  As I mention in the Blueberry Scone recipe, this technique, developed by the chefs at Cook's Illustrated magazine, is sheer genius!

Ingredients

  • 10 ounces all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 12 tablespoons unsalted butter, frozen
  • 2 eggs, lightly beaten
  • ½ cup cold heavy cream
  • 1 cup dried cherries

Directions

  1. Grate the frozen butter stick using the large holes of a box grater.  Place the grated butter in the freezer until needed. 
  2. Combine the eggs and heavy cream in a small bowl and refrigerate until needed. 
  3. Whisk the flour, sugar, baking powder, and salt in another bowl.  Add the frozen butter and toss with your fingers until thoroughly coated.
  4. Add the egg mixture, and fold with a spatula until just combined. 
  5. Transfer the dough to a liberally floured work surface.  Dust the surface of the dough with flour, and with floured hands, knead the dough 6 to 8 times until it just holds together in a ragged ball, adding flour as needed to prevent sticking.
  6. Roll the dough into a 12-inch square.  Fold the dough into thirds like a business letter, using a bench scraper.  Lift the short ends of the dough and fold into thirds again to form a 4-inch square.
  7. Transfer the dough to a plate dusted with flour and chill in the freezer 5 minutes.
  8. Transfer the dough to a floured work surface and roll into a 12-inch square again.  Sprinkle the cherries evenly over the surface of the dough, then press down so they are slightly embedded in the dough. 
  9. Using a bench scraper, loosen the dough from the work surface.  Roll the dough, pressing to form a tight log.  Lay the log seam-side down and press the log into a 12 by 4-inch rectangle. 
  10. Using a sharp knife, cut the rectangle crosswise into 4 equal rectangles.  Then cut each rectangle diagonally to form 2 triangles and transfer to a parchment-lined baking sheet.
  11. Brush the tops with melted butter and sprinkle with sugar.  Bake in a preheated 425° F oven until the tops and bottoms are golden brown, about 20 minutes. 
  12. Transfer to wire rack and let cool 10 minutes before serving.

Notes

  • Any dried fruit may be substituted for the cherries.
Posted: November 2014.