Cherry Buttermilk Scones

    Published: 06-16-2009
    Views: 15,141
    Chef Amy Riolo with Graceland Fruit demonstrates how to make buttermilk scones with dried cherries, perfect for holiday brunches, or breakfasts throughout the year.

    Amy Riolo: Hi! I am Amy Riolo with Graceland Fruit. Today I am going to make the perfect treat for entertaining guests with after dinner coffee or to enjoy for a family breakfast; Cherry Buttermilk Scones.

    The baked red cherries in these scones make for a festive holiday treat, but because dry cherries are available year-round these scones can be enjoyed anytime. To begin, add 2 1/4 cups all-purpose flour, 1/2 cup oatmeal, 1/3 cups sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt to a mixing bowl and combine. Cut in 1/4 cold unsalted butter with a pastry blender until the mixture resembles a coarse meal. Then stir in 3/4 cup dried cherries. In another bowl whisk together 1/4 cup low-fat buttermilk and 2 eggs, add this liquid mixture to the dry mixture stirring just until moist. The dough will be soft and sticky.

    While the dough rests for 10 minutes, preheat your oven to 400 degrees Fahrenheit and flour a clean surface to form these scones. Turn out the dough and knead two to three times which is easy, because the dough will be very soft. Divide the dough in half and roll each piece into a 5 inch circle about 3/4 inch thick.

    Using a sharp knife cut each round into 8 pie-shaped wedges. Using a metal spatula, carefully transfer the wedges onto a cookie sheet so that the wedges do not touch and are at least 1 1/2 inches apart. In a small bowl, whisk 1 egg with 1 tablespoon water to make an egg wash.

    Brush a very light coat of egg wash on to the top of each scone, sprinkle with sugar and bake for about 13 minutes, or until the tops are lightly browned and the insides are fully baked. These scones look and taste fantastic. Enjoy!

    Videos in this Series

    1