teatime magazine source
CHERRY ROSE SCONES (24)
2 ½ cups all-purpose flour
½ cup + 2 T sugar, dividend
2 tsp baking powder
½ tsp salt
½ cup cold butter unsalted and cubed
1 (3oz) cold cream cheese, cubed
1 (2oz) dehydrated cherries finely chopped (
1/3 cup heavy cream
1 tsp rose water
¼ tsp cherry extract
½ tsp vanilla extract
Preheat to 375. Line baking sheets with parchment
Combine the flour, ½ cup sugar, baking powder, salt.
Using pastry blender, cut in the butter and cream cheese until mixture is crumbly.
Add the cherries and stir to combine
Combine the cream, rose water and cherry and vanilla extract
Add cream mixture to the flour mixture and stir just until dry ingredients are moistened.
On lightly floured surface roll dough to ¾ inch thick and using 2 inch round cutter, cut scones. Place scones on baking sheets and sprinkle evenly with remaining sugar.
Bake from 13-15 minutes or light golden.