Sour Cherry & Walnut Scones

 

I like to make these scones with a mix of cake and all-purpose flour. To begin, mix the flours with baking powder, grated orange zest, and baking soda. Cut in small pieces of cold unsalted butter, using a pastry blender or two table knives, until the mixture looks like cornmeal with a few butter lumps no larger than peas. Stir in dried tart cherries and chopped walnuts, then stir in buttermilk until no dry flour is visible. When making baking goods like scones or muffins, it’s important not to overmix the batter or they end-products will be tough and chewy.

Turn the dough out onto a lightly floured board and pat it into a round. Cut the dough into wedges and place them on a parchment-lined baking sheet. Sprinkle with mixture of cinnamon and sugar, and then bake until they’re lightly golden brown. Enjoy them warm or at room temperature. 

 

 

1/4 cup plus 3 Tbs. granulated sugar 

1/4 tsp. ground cinnamon 

4-1/2 oz. (1 cup) unbleached all-purpose flour 

4 oz. (1 cup) cake flour 

2 tsp. baking powder 

1 tsp. finely grated orange  zest 

1/2 tsp. baking soda 

1/4 lb. (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes 

4-1/2 oz. (3/4 cup) dried tart cherries 

2 oz. (1/2 cup) walnuts, coarsely chopped 

2/3 cup buttermilk