Cherry-and-Cream Baby Cakes

recipe
These sweet little scones are the perfect size for popping into your mouth.

Yield:

2 dozen

Recipe from

Oxmoor House

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/3 cup cold butter, cut into pieces
3/4 cup whipping cream
1/2 cup dried cherries, coarsely chopped
1/2 cup semisweet chocolate mini-morsels
3/4 teaspoon almond extract
1 tablespoon whipping cream
2 tablespoons sugar

Preparation

Combine first 4 ingredients in a bowl; cut butter into dry ingredients with a pastry blender until crumbly. Add 3/4 cup whipping cream and next 3 ingredients, stirring with a fork until dry ingredients are moistened. Knead dough in bowl 2 or 3 times to incorporate dry ingredients.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat dough to 3/4" thickness; cut with a lightly floured 1 1/2" round cutter. Place scones on a lightly greased baking sheet. Chill 20 minutes. Brush scones with 1 tablespoon whipping cream, and sprinkle evenly with 2 tablespoons sugar.

Bake at 375º for 18 to 20 minutes or until scones are golden. Serve warm.

Note:

Jennifer Cofield,

Christmas with Southern Living 2004

May 2004
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