I’ve been waiting to share this with you all for a while and I’m not really sure why I was holding on to it for so long? They’re pretty delicious. And they go great with a cup of coffee or Earl Grey tea – with honey and almond milk.
Since it’s winter and there never seems to be enough light, I had finished these scones the evening before and as I’m about to leave for work the next morning I notice that the light was perfect, so I set up my space in front of the living room window – because that’s where the morning light is and snap a few of these… causing me to be a few minutes late for work. But it was worth it?? My neighbor across the street was leaving at this same time and I’m sure wondered what the heck I was doing. Oh well, all in the name of that “just right” food pic.
These scones have twice the cherry since I couldn’t decide if I preferred dried or “fresh” – and why not both? And I think it was a terrific decision.
Double Cherry Scones with Mascarpone Drizzle
Makes 8 scone wedges
- 1 c all-purpose flour (may need a couple extra Tbsp for high elevation)
- 1 c whole wheat flour
- 1/4 c sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3 T butter
- 1/2 c +2 T buttermilk
- 1 tsp vanilla extract
- 1 large egg
- 1/2 c dried cherries
- 2/3 c fresh or frozen cherries, pitted and cut in half
- 2 tsp flour
- 1 large egg white, lightly beaten with a splash of water
- 2 T large granule sugar, such as turbinado
- 4 oz mascarpone cheese, softened to room temperature
- 1 1/2 c powdered sugar
- 1 tsp vanilla extract
- 2-3 T milk or heavy cream
- 2 T soft butter
- In a small bowl, cover the dried cherries with boiling water and set aside.
- Preheat oven to 350F.
- Combine flours, sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry blender, a fork, or 2 knives until the mixture forms a course meal. Using a food processor for this portion is also acceptable.
- In a medium bowl combine buttermilk, vanilla, and the egg.
- Drain the water from the dried cherries and discard.
- Mix dried and fresh cherries into the liquid mixture. Add this mixture into the flour mixture and stir until just combined (flour is all incorporated) – do not over work the dough or the scones will be tough.
- Turn the dough onto a lightly floured surface. Dust the top of the dough with 2 tsp of flour and pat into an 8-10 inch circle.
- Cut the dough into 8 wedges (I like using the pizza cutter for this or a large chopping knife). Arrange wedges 1/2 in apart on a parchment lined baking sheet. Separating the wedges is important or it won’t bake evenly and middle will be mushy.
- Brush egg white over wedges and sprinkle with course grain sugar.
- Bake at 350F for 25 minutes or until golden.
- While the scones bake, in a small bowl combine the mascarpone cheese, powdered sugar, butter, cream, and vanilla. Careful to add the sugar in slowly to prevent a powdered sugar covered kitchen.
- While warm, drizzle mascarpone topping over scones.
What the scones look like without the drizzle – still just as pretty.
Enjoy!! Now if only I were eating this while sitting in a nice comfy chair at my favorite coffee shop. Scones are my coffee shop kryptonite.
What is your favorite coffee or tea shop treat?