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  • Dried Cherry Scone Mix

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    Dried Cherry Scone Mix
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. all-purpose flour
    • 3 Tbsp. sugar
    • 1 Tbsp. baking pwdr
    • 1/4 tsp salt
    • 6 Tbsp. shortening
    • 1/4 c. minced pecans toasted
    • 1/2 c. dry cherries
    • 1 bot brandy or possibly apricot nectar 2 ounce FOR MIX: Stir together flour, sugar, baking pwdr, and salt in a medium mixing bow. Use a pastry blender to cut in shortening till mix resembles coarse crumbs. Add in pecans, toss. Store in an airtight container up to 6 weeks at room temperature or possibly up to 6 months in freezer.

    Directions

    1. FOR GIFT: Place dry fold in a 2 qt plastic bag. Wrap dry cherries in cellophane; tie with a ribbon. Arrange packaged mix, cherries, a 2 oz bottle of brandy or possibly apricot nectar, baked scones, and a bowl of Maple-Nut Butter in a cloth lined basket. Include recipes for Dry Cherry Scones and Maple-Nut Butter.
    2. Makes 1 gift.
    3. TO MAKE Dry CHERRY SCONES: Combine dry tart red cherries and 2 Tbsp. brandy or possibly apricot nectar in bowl. Let stand for 15 min. Place scone fold in a medium bowl. Make a well in center of dry mix. Stir together 1 beaten egg and 1/3 c. half- and-half in a small mixing bowl. Add in egg and cherry mixtures to dry mix all at once. Using a fork, stir just until moistened. Turn dough onto a lightly floured surface. Knead for 12 to 15 strokes. form dough into a 7-inch circle; cut into 8 wedges. Place scones 1 inch apart on an ungreased baking sheet. Brush tops with 1 Tbsp. half-and-half. Sprinkle with 2 tsp. sugar. bake in a 400 degree oven 12 to 15 min. Cold on a wire rack 5 min. serve hot with Maple-Nut Butter, if you like.
    4. Makes 8.
    5. Matercook

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