Scones are my thing. With the magic of a pastry cutter, they are very very easy, though many people don’t believe me. Like a cheesecake, they are very easy to alter and adapt. I’ve started from the Joy of Baking Coffee House Scone recipe and given some twists.
Cherry Cardamom Scones
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon of cardamom
1/2 cup of cold butter, chopped into small pieces
2/3 cup half & half
1/2 cup of chopped dried cherries
Preheat oven to 400 degrees F.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cardamom. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Add the half & half to the flour mixture and dried cherries. Stir just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a ball. Divide the ball in half, flatten to about 2 in. in thickness. Divide each flatten ball into 6 or 8 wedges. Place the scones on the baking sheet and bake for 15 to 20 minutes.
For the glaze, whisk together approximately 1 cup or powdered sugar with 2 teaspoons of cardamom and 1 teaspoon of half & half. You may need to add more cream or more sugar to reach your desired consistency. Drizzle over cooled scones.
**** For Chocolate Chip Cinnamon, substitute the cherries for chocolate chips and the cinnamon for the cardamom. Yes. It’s that easy. ****