Ingredients
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1/2 cup buttermilk, plus
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1/4 cup buttermilk, for brushing the scones
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3 tablespoons light brown sugar
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1 teaspoon vanilla
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2 1/4 cups cake flour (not self-rising)
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1 tablespoon double-acting baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3/8 cup cold unsalted butter, cut into bits
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1/2 cup dried sour cherries (available at specialty foods shops)
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granulated sugar, for sprinkling
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1 large egg
Instructions
- In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well.
- In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal.
- Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough.
- Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar.
- Bake the scones in the middle of a preheated 400°F oven for 15 to 18 minutes, or until they are golden.