Monday, September 14, 2009
I know that a cup of coffee hardly counts as a well-balanced breakfast (even though when I load it up with sugar and heavy cream it may have as many calories as one), but I don’t have the appetite for anything more first thing in the morning. I’ve mentioned it before—breakfast is a constant struggle for me. By the time I’m ready to eat, the hubby’s already looking for his second meal of the day. So I’ve decided to try out a new routine: every Sunday, I’m going to bake scones. Scones take no time at all and are a breeze to throw together. And fresh scones are such a treat that even at the crack of dawn I can’t resist them. It takes the two of us 2 or 3 days to eat up an entire batch. So, I think I may have finally solved my breakfast dilemma—at least for two mornings each week!
We’ll see how long this little plan of mine lasts. In the meantime, I’m inspired to dream up some new scone flavors…
Sour Cherry Scones
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon fine sea salt
3 ounces (¾ stick) cold unsalted butter, shredded
½ cup dried sour cherries
1 large egg
½ cup plus 1 tablespoon heavy cream
2 teaspoons Turbinado sugar
¼ teaspoon cinnamon
Preheat the oven to 425˚F. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Add the butter and, using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs. Toss in the cherries. Blend together the egg and ½ cup of the cream in a small bowl, add to the flour mixture, and stir until just combined. Transfer to a work surface and knead a few times until the dough just holds together. Pat the dough into a 6-inch wide, 1 ½-inch thick circle and cut into 8 wedges. Arrange the scones a couple of inches apart on a parchment-lined baking tray. Lightly brush the scones with the remaining 1 tablespoon of cream and sprinkle with the Turbinado sugar and cinnamon. Bake for 13 to 15 minutes, or until golden brown.
Makes 8 scones. Work quickly and with a light touch to prevent the butter in the pastry from melting. Serve warm, possibly with clotted cream. Scones keep for a day or two in a tightly sealed container in a cool, dry place.