Ingredients:
Scones
½ cup dried sour cherries
2 cups all-purpose flour
¼ cup sugar
2 tsp baking powder
½ tsp ground cardamom
½ tsp salt
1 cup heavy cream
1 Tbsp unsalted butter, melted Cream
1 cup heavy cream
2 Tbsp confectioners' sugar
¼ cup E. Waldo Ward's Ginger Marmalade, at room temperature
Directions:
Make the Scones:
1
Preheat the
oven to 425 F. Soak the dried cherries in hot water until plump,
about 10 minutes.
2
In a large
bowl, whisk the flour with the sugar, baking powder, cardamom and
salt.
3
Drain the
dried cherries and pat dry.
4
Add them
to the dry ingredients along with the cream and stir until the dough
is evenly moistened.
5
Gather the dough into a ball and gently knead it 4 or 5 times.
6
On a lightly
floured surface, roll or pat the dough into a 3/4-inch-thick round.
Using a 2½-inch biscuit cutter, cut out 8 rounds.
7
Transfer the rounds to a baking sheet and brush the tops with the
melted butter.
8
Bake for about 20 minutes, or until lightly browned and cooked through.
Make the Cream:
9
In a medium bowl, whip the cream with the confectioners' sugar until
soft peaks form.
10
Transfer the whipped cream to a serving bowl and spoon the Ginger
Marmalade on top.
11
Split the hot scones and serve at once with the Ginger Marmalade
cream.
Makes
8 scones |