I have been enjoying my new cookbook, Baking from My Home to Yours, immensely that I was really excited when I had the opportunity to try a new breakfast scone recipe when we had a couple of friends staying over for the weekend. I didn’t do a very good planning in stocking up with ingredients, so I chose this recipe since it called for basic pantry-ingredients, which I already had in hand. The only thing that I substituted for in this recipe was currants. I didn’t have those, and used dried cherries instead–which I thought actually came out a lot better. The cherries had such a brightness to these scones that it complemented the subtle creaminess of the scones. They’re also not super sweet, so they can be enjoyed with fruit jam. Happy eating!

If you want to try other scone recipes, these are my two favorite:
Cranberry Orange Scones, Mini
Lemon-Glazed Blueberry Scones

Ingredients

1 large egg
2/3 cup cold heavy cream
2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into small pieces and chilled
3/4 moist dried cherries

Directions
Center a rack in the oven and preheat the oven to 400 degree F. Line a baking sheet with parchment or a silicone mat.

Stir the egg and cream together.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Drop in the butter, and using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is peebly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between.

Pour the egg and cream over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, come together. Don’t overdo. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8-10 times.

Lightly dust a work surface with flour and turn out the dough. Divide it in a half. Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut it into 6 wedges and place it on a baking sheet.

Bake the scones for 20-22 minutes, or until the tops are golden and firm. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.

Yield: 12 scones

Adapted from Baking from My Home to Yours by Dorie Greenspan