Scones with Cherry and Lemon

I don't know who Melanie is, because she didn't leave her last name on this divine recipe but if I knew who she was I'd hug her. 

The other night Mr. "G" and I had to chaperone for Des's prom. We had to show up early to help decorate too and after our decorating duty was done we decided before all those unruly teenagers showed up in their fancy duds, we needed energy. 

We drove down to Jamba Juice and I got my usual Mango-a-go-go, with added energy of course. It was delish, but just before we turned to leave I decided to grab a sour cherry scone. Oh wow, big mistake! I should have never introduced my self to that divine simple pastry. It was heavenly. 

That's what sparked my interest when I spotted this little hummer of a recipe. Don't make it, then you will never know what you have been missing out on all this time! I warned ya!

Scones with Cherry and Lemon

2 c. all purpose flour

¼ c. granulated white sugar

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ c. unsalted butter, cold and cut into pieces

½ c. dried cherries

Zest of 2 lemons

2/3 c. buttermilk

Egg mixture for brushing tops of scones:

1 large egg, lightly beaten

1 Tb milk

Turbinado surgar, or white granulated sugar, for sprinkling the tops of the scones OR drizzle with glaze after baking.

GLAZE

Juice of one lemon and 1/2 - 1 cup of powdered sugar.  Depending on how much juice you get from the lemon.  You want it runny.

Preheat oven to 400° and place rack in middle of oven.  Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.  Cut the butter into small pieces and blend into flour mixture with a pastry blender or two knives.  The mixture should look like coarse crumbs.  Stir in the dried cherries and the lemon zest.  Add the buttermilk to the flour mixture and stir just until the dough comes together.  Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 ½ inches thick.  Cut this circle in half, and then cut each half into 3-6 pie-shaped wedges.  Place the scones on the baking sheet.  Make an egg wash of one well-beaten egg mixed with 1 tablespoon of milk and brush the tops of the scones with this mixture.  Sprinkle with raw sugar (if desired).

Bake for about 20-25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.  Transfer to a wire rack to cool.

Makes 6-12 scones.