Ruby Scones Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: maraschino cherries,
2 cup: all-purpose flour,
1/4 cup: granulated sugar,
2 t: baking powder,
1/2 t: salt,
1/3 cup: butter,
1: egg,
1/2 cup: buttermilk,
1/2 cup: flaked coconut,
1 t: crystallized ginger,
1 cup: confectioners sugar,
Directions:
1. Preheat oven to 400 degrees F.
2. Drain cherries, reserving 2 tablespoons juice. Cut cherries into
quarters; set aside.
3. In a large mixing bowl, combine flour, granulated sugar, baking
powder and salt. Cut in butter until mixture resembles coarse crumbs.
4. Beat together egg and buttermilk. Add egg mixture, coconut,
ginger and drained cherries to flour mixture, stirring with a fork
only until combined.
5. Lightly knead on a floured surface 12 times. Pat or lightly roll
dough to 1/2-inch thickness.
6. Cut dough into 8 pieces, using a floured, 4-inch round biscuit
cutter.
Place rounds on an ungreased baking sheet.
7. Using a sharp, floured knife, cut each scone into four wedges. Do
not separate. Bake in a preheated 400 degree oven 10 to 12 minutes,
or until light golden brown.
8. In a small bowl, combine confectioners sugar and reserved
maraschino cherry juice; mix well. Drizzle glaze over hot scones.
Serve warm.
Source from luhu.jp
2. Drain cherries, reserving 2 tablespoons juice. Cut cherries into
quarters; set aside.
3. In a large mixing bowl, combine flour, granulated sugar, baking
powder and salt. Cut in butter until mixture resembles coarse crumbs.
4. Beat together egg and buttermilk. Add egg mixture, coconut,
ginger and drained cherries to flour mixture, stirring with a fork
only until combined.
5. Lightly knead on a floured surface 12 times. Pat or lightly roll
dough to 1/2-inch thickness.
6. Cut dough into 8 pieces, using a floured, 4-inch round biscuit
cutter.
Place rounds on an ungreased baking sheet.
7. Using a sharp, floured knife, cut each scone into four wedges. Do
not separate. Bake in a preheated 400 degree oven 10 to 12 minutes,
or until light golden brown.
8. In a small bowl, combine confectioners sugar and reserved
maraschino cherry juice; mix well. Drizzle glaze over hot scones.
Serve warm.
Source from luhu.jp