Por These scones are a tasty addition to a Sunday brunch.
Makes 14 Scones
½ cup dried cherries or cranberries
2 tablespoons cherry brandy
1½ cups White Lily® flour or all purpose flour
¼ teaspoon salt
3½ tablespoons sugar
1 tablespoon baking powder
6 tablespoons butter, chilled
1 egg, beaten
⅓ cup half and half cream, plus 1 tablespoon plain, nonfat yogurt
Preheat oven to 400ºF. Soak fruit in brandy 15 minutes; set aside. Do not drain.
In a mixing bowl, combine flour, salt, sugar, baking powder; stir. Add butter; cut butter into flour mixture using pastry blender or two forks. In a small bowl, combine undrained fruit, egg, ⅓ cup of the half and half with yogurt (reserve 1 tablespoon) and blend gently. Add to flour mixture; stir only until moistened.Turn dough onto a lightly floured surface. Knead 12 to 15 strokes, until nearly smooth. Lightly roll dough to ¾-inch thick. Cut into desired shape. Place on ungreased baking sheet. Brush tops lightly with reserved half and half. Sprinkle with remaining sugar. Bake 12 to 15 minutes until lightly browned. Serve with butter and/or jalapeño jelly.