Cherry Scones

with a very special secret ingredient…..

Here’s another scone recipe that is a favorite among our guests at the Scranton Seahorse Inn.   This recipe comes together very quickly because I add the dry ingredients and the butter in food processor to create the scone dough.   This is also one of the few scone recipes that I use cake flour versus all purpose flour which makes for a lighter and less dense scone.

The secret ingredient is curry.  Curry is a sweet spice but it does introduce a slight kick.  The cherries and the sugar tone down the very subtle curry flavor so there’s a terrific sweet and savory balance.    I don’t usually tell my guests about the secret ingredient until they’ve tried them.   I worry that the picky eaters might turn them down before trying them.  I’d guess that 95-99% of my guests that have tried them have enjoyed them.  It’s ok to reduce the amount of curry to 1T the first time you make them but I’m confident the second time around you’ll increase it.

• 4 cups cake flour
• 1/3 cup granulate sugar
• 1 T Baking powder
• 2 T Curry Powder
• 1 t Baking Soda
• pinch kosher salt
• 3/4 cup dried cherries (or cranberries)
• 2 eggs
• 1.5 cups heavy cream
• 12 T  cold unsalted butter cut into small cubes

Preheat Oven to 375

1. Add all the dry ingredients together and place into the work bowl of your food processor and pulse a couple times to combine.
2. Sprinkle chilled butter into food processor and pulse until it’s the consistency of small peas or coarse sand. Take care to not over process.   Turn flour / butter mixture into a large bowl.   Add cherries and stir to mix.
3. In a small bowl whisk together 1 of the eggs and cream.
4. Add the wet mixture into the bowl with the dry ingredients and using a large rubber spatula gently fold until completely incorporated taking care to not over mix.   With lightly floured hands knead the dough making sure all the flour is incorporated before turning out onto a light floured counter or large cutting board.
5. Using a sharp knife divide the scone dough into two equal parts.   Shape both pieces into into 6”discs. They should be about ¾ – 1” high. Cut each disc into 6 wedges by first cutting in half then cutting each half into 3 equal wedges.
6. Place the wedges on a sheet pan lined with parchment or a silpat. Whisk the remaining egg with a splash of water and brush the tops of each.  Sprinkle turbinado sugar onto the tops.
7. Bake on the center rack for about 20 minutes until gold brown and delicious.
8. Cool on a wire rack before serving

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Rum Raisin Scones

the perfect accompaniment with a good cup of tea….

The rum soaked raisins make these scones so scrumptious.    The longer the raisins soak in the rum the more intense the flavor gets.    The raisins will keep 8-10 weeks in the refridgerator so I make a large batch and have them ready.  If you don’t like or can’t have rum just plump up the raisins as indicated below and skip the rum.

• 1/2 cup raisins
• 1/2 cup dark rum (I use Meyers)
• 1 3/4 cups all purpose flour
• 1 tablespoon + 1/2 teaspoon baking powder
• 1/4 granulated sugar
• 1/2 kosher salt
• 6 tablespoons chilled unsalted butter cut into small pieces
• 3/4 cup heavy cream + 2 tablespoons to brush the scones with
• 1 – 2 tablespoons demerara sugar

1. Place the raisins in a small saucepan and cover with water.   Bring to a boil then strain.   Now place the raisins in a small bowl and cover with the rum and let it set for at least an hour.
2. In a mixing bowl whisk together the flour, baking powder, granulated sugar, and salt.  Toss in the cut up butter and place the bowl in the freezer for 10 minutes.
3. Using the paddle attachment mix on low until the butter is broken up into pebble sized pieces (3 minutes).
4. Strain the raisins reserving the rum.    Add the raisins to the flour mixture and beat just once or twice and evenly distribute them.
5. With the mixer still on low speed and add the 1/4 cup of rum and the heavy cream until the dough comes together.
6. Using your hands, knead the mixure in the bowl until the dough comes together completely. Turn the dough out to a lightly floured surface and roll it into a 7-inch round – about 3/4 inch thick.   Using a sharp knife cut in 12 equals wedges.  The wedges will look small but they will spread and rise in the oven.
7. Place wedges on your baking sheet at least 1/2″ apart.  Cover with plastic wrap and freee for 15 minutes.  In the meantime preheat your oven to 375.
8. Brush the scones with heavy cream and spinkle with the Demerara sugar.
9. Bake for 20 minutes turning the baking sheet halfway through.
10. Transfer to a wire rack to cool.  Serve warm.