Cherry Vanilla Chip Scones
Ingredients
- 3 c. all-purpose unbleached white flour
- 1/2 c. sugar
- 2-1/2 t. baking powder
- 1/2 t. baking soda
- 6 Tbls. cold butter (no substitutes)
- 8 oz. kow-fat vanilla yogurt
- 1/4 c. plus 2 Tbls. milk, divided
- 1-1/3 c. dried cherries (I use from Door County)
- 2/3 c. vanilla chips
Glaze
- 2/3 - 3/4 c. powdered sugar (for glaze)
- vanilla or almond extract (for glaze)
Instructions
In a large bowl, combine flour, sugar, baking powder and baking soda.
Cut in cold butter until the mixture resembles coarse crumbs.
Combine yogurt and 1/4 c. milk; stir into crumb mixture just until moistened. Knead in the cherries and vanilla chips.
On a greased baking sheet, pat the dough into a 9-inch circle. Cut into eight wedges; separate wedges. Carefully place on a lightly greased baking sheet. Or, if you have a scones pan (lightly grease each section), place each wedge in a section and pat dough to fill accordingly. Brush each wedge with remaining milk.
Bake at 375 degrees for 20-25 minutes or until golden brown.
Remove from oven and cool for 5 minutes in pan; then remove each wedge and place on wire rack.
Spread on a powdered sugar glaze if desired (recipes below).
Powdered Sugar Glaze: 2/3 to 3/4 c. powdered sugar, 1/4 t. vanilla, and a tiny bit of hot water to desired consistency; drizzle over each scones after they have cooled a bit.
Almond Glaze: 2/3 to 3/4 c. powdered sugar, 1/4 t. almond extract and a tiny bit of hot water to desired consistency; drizzle over each scones after they have cooled a bit.