Buttermilk Scones with Tart Cherries
 
Ingredients
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 3 tsp baking powder
  • 4 oz cold unsalted butter, cut into small pieces
  • 1 egg
  • ½ cup buttermilk
  • Zest of 1 orange
  • 1 tbs of coarse sugar
  • ½ cup tart cherries
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a food processor combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until mixture resembles pea-size crumbs. Stir tart cherries.
  3. If mixing by hand, combine all dry ingredients. Add cubed butter and cut into flour with your fingertips or a pastry cutter until pea-size crumbs form.
  4. In a small bowl, combine the egg, buttermilk and orange zest. Whisk until blended and add to flour mixture. Pulse until clumps of dough form or use a fork if mixing by hand.
  5. Turn the dough onto a lightly floured surface and press it together with your hands until it comes together into a ball. Roll out the dough to about ½ inch thick. Cut it into equally sized wedges or using a pastry round cutter cut it into rounds.
  6. Place scones an inch apart onto prepared baking sheet. Brush with egg wash and sprinkle with sugar. Bake at 350 degrees for about 25 minutes or until golden. Let scones cool for few minutes before serving..
Notes
Do not overwork the dough. The less you handle it the better..

You can freeze a batch of unbaked scones for later use. First lay them on a cookie sheet lined with parchment paper. Cover with plastic wrap and freeze for an hour. Once frozen, wrap them individually in plastic wrap and use a plastic freezer bag to store them in the freezer. Glaze before baking.

If you don't have buttermilk, you can substitute by adding a tablespoon of lemon juice to a cup of milk or cream.
Recipe by Fraiche Pantry at https://www.fraichepantry.com/2014/09/23/buttermilk-scones-with-tart-cherries/