IntroductionLifted from Bon Appetite magazine, with a few substitutions. Lifted from Bon Appetite magazine, with a few substitutions.
2 cups all-purpose flour
1 1/2 cups wheat flour
3/4 cup + 1 tbsp sugar
1 tbsp baking powder
1 tsp kosher salt
3/4 cups dried cherries
1 cup chopped crystallized ginger
1 cup + 2 tbsp heavy cream
3/4 cup buttermilk
2 tbsp grated lemon zest
Chop cherries into quarters if your pieces are larger. They tend to stick to the parchment paper during cooking.
The ginger pieces are very strongly flavored and can overwhelm the finished flavor if the pieces are too large. While very sticky, it's worth it to chop the ginger as finely as you can manage.
Whisk flours, 3/4 cup sugar, baking powder and salt in large bowl.
Add cherries and ginger, toss to coat.
Combine 1 cup cream, buttermilk and zest in bowl. Pour into dry ingredients; stir until partially combined.
Knead mixture on floured surface, appx 4-6 turns or until slightly sticky.
Form into rectangle, cut into triangles.
Transfer to parchment papered baking sheets.
Brush tops with remaining cream; garnish with sugar.
Bake 30-35 minutes or until tops give slightly when pressed. Let cool on pans.
Serving Size: makes 16 scones
Number of Servings: 16
Recipe submitted by SparkPeople user KIJIPEOPLE.