Glazed, tender buttermilk scones, flavoredwith crystallized ginger and laced with maraschino cherries andcoconut.
Recipe: Ruby Scones
1 (10-ounce) jar maraschino cherries 2 cups all-purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup butter or margarine 1 large egg 1/2 cup buttermilk 1/2 cup flaked coconut 1 teaspoon finely chopped crystallized ginger 1 cup confectioners’ sugar
Drain cherries, reserving 2 tablespoonsjuice. Cut cherries into quarters; set aside.
combine flour, granulated sugar, bakingpowder and salt in a large mixing bowl. Cut in butter until mixtureresembles coarse crumbs. Beat together egg and buttermilk. Addegg mixture, coconut, ginger and drained cherries to flour mixture,stirring with a fork only until combined.
Knead on a floured surface 12 times. Pator roll dough to 1/2-inch thickness. Cut dough into 8 pieces,using a floured, 4-inch round biscuit cutter. Place rounds onan ungreased baking sheet. Using a sharp, floured, knife, cuteach scone into four wedges. Do not separate.
Bake in a preheated 400°F (205°C)oven 10 to 12 minutes, or until light golden brown.
Combine confectioners’ sugar and reserved2 tablespoons maraschino cherry juice; mix well. Drizzle glazeover hot scones. Serve warm.
Makes 8 (4-inch) scones.
Recipe and photograph are provided courtesyof the Cherry Marketing Institute.
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