- Double Bonus
- For 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
- 1 tablespoon unsalted butter, melted
- For Cream:
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1/4 cup ginger marmalade, at room temperature
TO MAKE SCONES: Preheat the oven to 425 degrees F. 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.
TO MAKE 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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
418 calories; 24g total fat; 85mg cholesterol; 233mg sodium; 47g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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