The Bistro's Cherry Scones
"Slightly revised from the Door County Cherry Scones from The Bistro at Liberty Square in Egg Harbor (wherever that is ...), original recipe is posted at: http://www.jsonline.com/features/food/40228777.html. These scones are magnificent!"
photo by Annacia
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
16 scones
- Serves:
- 16
ingredients
- 3 cups flour
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup chilled butter, cut into small bits
- 1 1⁄4 cups frozen sour cherries, thawed and drained
- 1⁄2 cup white chocolate chips
- 1 cup low-fat vanilla yogurt or 1 cup buttermilk
- 4 tablespoons turbinado sugar
directions
- Preheat oven to 375 degrees.
- In medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Cut butter into flour mixture until mixture resembles a coarse meal.
- Add cherries and chips and mix well.
- Make a well in center of mixture and pour in yogurt (or buttermilk).
- Mix ingredients into a soft, slightly wet dough.
- Cut dough in half.
- Take half of dough and turn dough out onto lightly floured work surface. Shape into a ball and roll to a circle roughly 1/2 - 3/4 inch thick.
- Cut into 8 wedges. Place each wedge onto a cookie sheet sprayed with cooking spray.
- Repeat with other half of dough.
- Sprinkle wedges with turbinado sugar.
- Bake at 375 for about 20 minutes or until golden brown.
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Reviews
-
Truly wonderful. We have a cherry tree in our back yard that fills our freezer every year and this has become one of our staple recipes. I have made it numerous times just as written but this time I was short a few things so I did half butter/half shortening and subbed a cup of light sour cream for the yogurt but added 1 tsp of vanilla to make up the flavor. I always substitute dark chocolate chips for the white just because I prefer them. Next time I might experiment with adding in some oats. -
Delicious. Egg Harbor is in Wisconsin. If you're looking at Wisconsin - notice it looks kinda like a mitten - Egg Harbor is in the thumb of the mitten. Delicious cherries and any recipe from this area of Wisconsin that has cherries in it is bound to be fantastic!! Can't wait to make another batch to share. -
Absolutely outstanding. My only change was to use 2 Tbsp mini chocolate chips in the 6 scones that I made because I didn't have white and to use a more heart healthy margarine in place of the butter. The taste is wonderful and the scone interior is soft, moist and oh so tender. As for the add ins, who doesn't love cherry and chocolate? This recipe is a real keeper. Made for PAC, Spring 09.
Tweaks
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Truly wonderful. We have a cherry tree in our back yard that fills our freezer every year and this has become one of our staple recipes. I have made it numerous times just as written but this time I was short a few things so I did half butter/half shortening and subbed a cup of light sour cream for the yogurt but added 1 tsp of vanilla to make up the flavor. I always substitute dark chocolate chips for the white just because I prefer them. Next time I might experiment with adding in some oats.
RECIPE SUBMITTED BY
I started cooking when I was little. By 7, I was baking cookies and things, and as a teenager my "job" was to do the grocery shopping and cooking for our family of 5. I've always loved cooking and am a total foodie. To me, to eat is to live. To live is to eat. I believe in eating healthy, exercising, and living life to its fullest. In "real life" I'm a usability engineer. Cooking is one of the ways I like to express my creativity.<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
