Well, not quite Tuesday, but still worth the wait. Some little cherry scones for Valentine's Day.
Cherry Heart Scones
This dough is easy to handle, and makes a pretty scone when dotted with dried cherries and cut with a heart shaped cookie cutter.
List of Ingredients
2 cups flour
2 tsp. baking powder
2 Tbsp. (vanilla) sugar
1/2 tsp. salt
1 cup dried cherries
1/3 cup unsalted butter, cut into pieces
1/2 cup milk
1 large egg
Instructions
Preheat oven to 375 degrees.
In a bowl combine dry ingredients. Cut the butter into the dry ingredients with your fingers or a pastry cutter. Stir in the cherries. Mix together milk and egg, and stir into the dry mixture. Mix together gently until the dough forms a soft ball. Transfer dough to a lightly floured board and roll or pat out to 1 inch thickness. Cut into heart shapes with a cookie cutter and place on a greased or parchment lined cookie sheet. I like a 2 inch size for these. Bake at 375 degrees for 15 minutes, or until lightly browned. Cool on rack.
MAKE AHEAD AND FREEZE: After dough has been cut and put on the cookie sheet, wrap well in plastic and freeze up to a week. Remove and bake when needed.
Copyright 2000-2010 Invisible Loom and Craft, Renee's Tea Party, all rights reserved. Personal use only.
Cherry Heart Scones
This dough is easy to handle, and makes a pretty scone when dotted with dried cherries and cut with a heart shaped cookie cutter.
List of Ingredients
2 cups flour
2 tsp. baking powder
2 Tbsp. (vanilla) sugar
1/2 tsp. salt
1 cup dried cherries
1/3 cup unsalted butter, cut into pieces
1/2 cup milk
1 large egg
Instructions
Preheat oven to 375 degrees.
In a bowl combine dry ingredients. Cut the butter into the dry ingredients with your fingers or a pastry cutter. Stir in the cherries. Mix together milk and egg, and stir into the dry mixture. Mix together gently until the dough forms a soft ball. Transfer dough to a lightly floured board and roll or pat out to 1 inch thickness. Cut into heart shapes with a cookie cutter and place on a greased or parchment lined cookie sheet. I like a 2 inch size for these. Bake at 375 degrees for 15 minutes, or until lightly browned. Cool on rack.
MAKE AHEAD AND FREEZE: After dough has been cut and put on the cookie sheet, wrap well in plastic and freeze up to a week. Remove and bake when needed.
Copyright 2000-2010 Invisible Loom and Craft, Renee's Tea Party, all rights reserved. Personal use only.
No comments:
Post a Comment
Please leave me a comment.