This recipe appears in:Bake the Book: Cherry-Walnut Scones
Even though it's really just a matter of measuring out the ingredients, shaping the scones, and baking, the return is big. These are wonderfully crumbly-tender scones riddled with chunks of walnut and sweet-tart dried cherries. They're topped off with crunchy turbinado sugar and just a pinch of salt. Butter, jam, and clotted cream would only make these Cherry-Walnut Scones even tastier, but straight out of the oven they're pretty fantastic on their own.
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract:
- 10 ounces (2 cups) unbleached all-purpose flour
- 1/2 cup dried cherries, chopped
- 1/2 cup walnuts, chopped
- 1/4 cup granulated sugar
- 1/4 cup turbinado sugar, plus extra for sprinkling
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt, plus extra for sprinkling
- 4 ounces (1 stick) unsalted butter, very cold
- 1 egg
- 1 teaspoon (optional) kirsch (cherry liqueur), optional
- 1/2 teaspoon vanilla extract or bourbon
Preheat the oven to 375°F and place a rack in the middle.
Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, combine the cream and vanilla and set aside. In a large bowl, combine the flour, cherries, walnuts, sugars, baking powder, and salt. Whisk for about 10 seconds; set aside.
Cut the butter into small pieces, then cut the pieces into the flour mixture using your fingers, a fork, or a stand mixer fitted with the paddle attachment set on low speed. Once the flour and butter clump together when pinched, slowly add the cream mixture a little at a time while turning the dough. Stop when the dough easily forms a ball—it may not be necessary to use all of the cream.
The dough should feel light and barely moist. Place a handful on a lightly floured surfaced to shape into a 4-inch square about 3/4 inch thick.
Cut the square from corner to corner twice to make four triangles. Repeat with the remaining dough to make as many scones as possible.
Mix the egg, kirsch, if using, and vanilla in a small bowl.
Either quickly dunk each scone in the wash or use a pastry brush to dab the top and sides. Place the scones on the prepared baking sheet and sprinkle the tops with turbinado sugar and a tiny pinch of sea salt.
Bake for about 15 minutes, or until the scones are lightly browned on the sides and golden across the top. Cool on racks for 5 minutes before serving.