I mentioned a few weeks ago that my good college friend, Marisa came to visit armed with awesome scones and I have finally gotten around to posting the recipe. My apologies for keeping you from this delicious breakfast food for so long. My favorite part about the recipe, besides the fact that it was pretty light, was that it is round rather than cut into small individual triangles.
Marisa has become somewhat of a cooking all-star in my mind, and one day I just might attempt her delicious cinnamon roll recipe. One day.
Marisa’s Cherry and Vanilla Scones
- 3/4 c. dried cherries
- 1/4 c. boiling water
- 1 3/4 c. flour
- 1/3 c. white sugar
- 1/4 c. yellow cornmeal
- 2 t. baking powder
- 1/4 t. salt
- 2 T. butter, cut into pieces
- 1/2 c. plain, nonfat yogurt
- 1/4 c. evaporated milk
- 1 t. vanilla extract
- 1/4 t. butter extract (*editor’s note, had no clue this food existed!)
- 1 egg white, lightly beaten
- 2 t. sugar
- Pour boiling water into small bowl with dried cherries, cover and let stand 10 minutes or until soft. Drain and set aside.
- Mix flour, sugar, cornmeal, baking powder, and salt in a large bowl. Cut in the butter until mixture is coarse.
- Combine cherries, yogurt, milk and extracts and add to dry ingredients, stirring just until dough is sticky.
- Pat the dough with floured hands into an 8″ round cake pan coated with cooking spray. Brush egg white over surface and sprinkle with 2t. sugar.
- Bake at 425* for 20 minutes. Enjoy!