Sour Cherry & Vanilla Scones
I really adore scones. To me a scone is better than a piece of cake or a pie. It’s like a cross between the two, and such a delight to enjoy with a nice hot cuppa. Don’t worry, I only drink herbal infusions which I drink black, so nothing to take away from the delightful flavour or a good scone! Having said that even when I did drink ordinary tea, I always enjoyed it black and unsweetened.
I am always on the lookout for a new scone recipe and when I spied this recipe for Vanilla Scones the other day on a blog called Stuck on Sweet, they pushed all my buttons and I knew I was going to have to bake them!
This did not present a problem for me. I simply tipped it out onto a well floured board, patted it into a round and then flipped the round over before cutting it into wedges. When I say well-floured, I mean well floured. I am sure I had about 1/2 cup of flour on that board, so nothing would stick. It worked beautifully.
I also decided to add some chopped sour cherries to the mix because, one I like them, a lot, and two . . . vanilla . . . it just begged to have some kind of dried fruit added.
I also chose to use a mix of pure vanilla extract and some grindings from a vanilla grinder. Oh boy but these smelled heavenly when they were baking. I ground some of that vanilla into the glaze also!
These are light and sweet with a lovely buttery flavour and lots of vanilla oomph. The tartness of the sour cherries sets that all off beautifully. Wise choice on my part!
Because my dough was quite damp, I did end up with some craggy bits, but to me that’s all the better because it made for lovely little sweet crevices for that glaze to soak into. All in all . . . these are really prize worthy, blue ribbon winning scones!
Makes 8
Flakey buttery scones, filled with sour cherries and vanilla with a sweet vanilla glaze. Scrumptiously moreish!
350g plain flour (2 1/2 cups)
1/2 tsp salt
1 TBS baking powder
65g caster sugar (1/3 cup)
1 large free range egg
120ml whole milk (1/2 cup)
For the glaze:
195g icing sugar, sifted (1 1/2 cups)
2 TBS butter, melted
2 TBS hot water
1 tsp vanilla extract
Its recipes like this that make me really grateful that I live in a fairly temperate climate where you only have a few days in the summer that make turning on the oven unbearable. And if you do live in a climate where its hotter than that, bake them anyways. They are well worth a few minutes of discomfort. Trust me on this. Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2017/07/sour-cherry-vanilla-scones.html
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