Many of you have asked for the recipe for our famous cherry scones. Well, here you have it directly from Chef Kent’s Kitchen. Let us know how they turn out!
2 cups flour
1/3 cup sugar
2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chilled butter, cut into pieces
2/3 cups whipping cream
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup dried cherries
Egg wash, 1 egg and 1 teaspoon water, beaten
Sugar and sliced almonds, for sprinkling
Preheat oven: 325 degrees F.
Combine flour, sugar, baking powder and salt. Add butter to flour, mix with hands or pastry blender till crumbly. Combine wet ingredients and mix into dry just until moistened. Add cherries. Mixture will be very sticky. Turn onto floured surface and knead 4 to 5 times with floured hands. Cut ball into halves and cut 6 triangles from each half. Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds. Place on greased baking sheet. Bake for 18 to 20 minutes.
Serve with preserves and Devon cream as desired.