Zutaten für Cherry And Cream Scones
- Dried Cherries
- Boiling Water
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- Butter
- Egg
- 1/2 cup sour cream
- Half And Half Cream
- Almond Extract
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Zubereitung von Cherry And Cream Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Soak cherries in 1/4 cup of water for 10 minutes. Drain and set aside.
- In a large mixing bowl, whisk together 3 cups flour, 1/2 cup sugar, 4 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon cream of tartar.
- Cut in 1/2 cup cold, cubed margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1 large egg yolk, 1/2 cup sour cream, 1/2 cup heavy cream, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and stir gently until a soft dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead 6-8 times, incorporating the drained cherries.
- Divide the dough in half. Roll each half into a 1/2-inch thick circle.
- Cut each circle into 8 wedges.
- Place scones on the prepared baking sheet.
- In a small bowl, beat 1 large egg white until foamy.
- Brush the tops of the scones with the egg white and sprinkle with 1 tablespoon of granulated sugar.
- Bake for 12-15 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
11g
Fat
27g
Carbs
7g
