2006-Oct-27 - Ruby Scones !
Ruby Scones
Cherry Marketing Institute
1 10 oz. jar maraschino cherries
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1 egg
1/2 cup buttermilk
1/2 cup flaked coconut
1 teaspoon crystallized ginger -- finely chopped
1 cup confectioners' sugar
Preheat oven to 400 degrees F. Drain cherries, reserving 2
tablespoons juice. Cut cherries into quarters; set aside. In a
large mixing bowl, combine flour, granulated sugar, baking
powder and salt. Cut in butter until mixture resembles coarse
crumbs. Beat together egg and buttermilk. Add egg mixture,
coconut, ginger and drained cherries to flour mixture, stirring
with a fork only until combined. Lightly knead on a floured
surface 12 times. Pat or lightly roll the dough to a 1/2-inch
thickness. Cut dough into 8 pieces, using a floured, 4-inch
round biscuit cutter. Place rounds on an ungreased baking
sheet. Using a sharp, floured knife, cut each scone into four
wedges. Do not separate. Bake in a preheated 400 degree
oven 10 to 12 minutes, or until light golden brown. In a small
bowl, combine the confectioners' sugar and the reserved
maraschino cherry juice; mix well. Drizzle glaze over hot
scones. Serve warm.
Comments
2006-Oct-27 - Mmm..
Posted by Ashli
These sound so good, and I'm definitly going to try them on Sunday! Thank you so much for posting these!
