Dried Cherry and Rosemary Scones

12/01/2014

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Yesterday I spent a sunny Florida Sunday making scones with girlfriends. My friend JuileAnne is a scone connoisseur; she’s legendary for being able to scope out the best baked scone in any city. Flaky and high, with the right amount of flavor is difficult to find in a scone. After she recently had many fabulous scones in NY, and received a book which gives proper directions in batter-making, she convinced a group of us girls to give it a go.

We made gluten-free pumpkin ones (which turned out more cakey than flaky), lemon-poppyseed (needed more lemon), and dried cherry-rosemary, which was the collective favorite. Although they all tasted exceptionally delicious with the fresh lemon curd made by our friend Anna, I think it’s safe to say none of us will be quitting our day jobs to become pastry chefs anytime soon.

We used the rosemary from my garden, and the recipe from Refinery 29. I’m not going to pretend I know baking instructions better than I do, so I’m adding them straight from the site.

Ingredients:

8 tbsp chilled, unsalted butter
3 c all-purpose flour
1/4 c + 1 T sugar
1 1/2 T baking powder
3/4 t salt
1 cup dried cherries
2 T fresh rosemary, finely chopped
1 1/2 c chilled heavy cream + more for brushing
2 to 3 T turbinado sugar, for garnish

Instructions:

First, preheat the oven to 425⁰F. Next, cut the butter into 1/4 to 1/2-inch cubes and freeze for 10 minutes before using. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Using a pastry cutter or your fingertips, quickly cut or blend the cold butter into the dry mixture until it resembles coarse meal. The butter pieces should be mostly about the size of small pebbles, but some larger pieces are okay. Using a large fork or a wooden spoon, mix the currants and rosemary into the flour-butter mixture. Stir the cream into the flour-butter mixture with a large wooden spoon or a fork until the dough begins to come together. The flour should not be fully incorporated at this point, and do not overmix. Transfer the dough and any loose floury bits to a floured countertop or pastry board/mat. Quickly knead the dough until it comes fully together, and then flatten it with the palms of your hands into a 3/4-inch-thick mound (the shape does not matter at this point). Fold the dough in half, give it a quarter turn, and then flatten it again. Repeat this process three more times. Serve with fresh lemon curd and champagne and good company.

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