Sour Cherry Scones with Ginger-Marmalade Cream Recipe

By: foodandwine.com

Makes 8
If you wish, you can eliminate the Ginger-Marmalade Cream, but it adds
so much to the recipe.

Scones
1/2 cup dried sour cherries
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1 cup heavy cream, cold
1 tablespoon unsalted butter, melted

Cream
1 cup heavy cream
2 tablespoons confectioners' sugar
1/4 cup ginger marmalade (or any flavor), at room temperature

Make the scones: Preheat the oven to 425 . Soak the dried cherries
in hot water until plump, about 10 minutes. In a large bowl, whisk the
flour with the sugar, baking powder, cardamom and salt. Drain the dried
cherries and pat dry. Add them to the dry ingredients along with the
cream and stir until the dough is evenly moistened. Gather the dough
into a ball and gently knead it 4 or 5 times.

On a lightly floured surface, roll or pat the dough into a
3/4-inch-thick round. Using a 2 1/2-inch biscuit cutter, cut out
8 rounds. Transfer the rounds to a baking sheet and brush the tops
with the melted butter. Bake for about 20 minutes, or until lightly
browned and cooked through.
Make the cream: In a medium bowl, whip the cream with the
confectioners' sugar until soft peaks form. Transfer the whipped
cream to a serving bowl and spoon the ginger marmalade on top.
Split the hot scones and serve at once with the ginger marmalade
cream.

baking911.com, Inc.
From ann in fla

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