Ruby Scones
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cherry Marketing Institute Scones
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10-ounce jar maraschino cherries
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup butter or margarine
1 egg
1/2 cup buttermilk
1/2 cup flaked coconut
1 teaspoon finely chopped crystallized ginger
1 cup confectioners' sugar
Drain cherries, reserving 2 tablespoons juice. Cut cherries into quarters; set
aside.
In a large mixing bowl, combine flour, granulated sugar, salt, baking powder and
soda. Using a pastry blender, cut in butter until mixture resembles coarse
crumbs. Beat together egg and buttermilk. Add egg mixture, coconut, ginger and
drained cherries to flour mixture, stirring with a fork only until combined.
Lightly knead on a floured surface 12 times. Pat or lightly roll dough to
1/2-inch thickness. Cut dough into 8 pieces, using a floured, 4-inch round
biscuit cutter. Place rounds on an ungreased baking sheet. Using a sharp,
floured knife, cut each scone into four wedges. Do not separate.
Bake in a preheated 400? oven 10 to 12 minutes, or until light golden brown.
In a small bowl, combine confectioners' sugar and reserved maraschino cherry
juice; mix well. Drizzle glaze over hot scones. Serve warm.
Makes 8 (4-inch scones)
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"8 scones"
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Per Serving (excluding unknown items): 344 Calories; 10g Fat (26.5% calories
from fat); 5g Protein; 59g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol;
465mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat
Milk; 2 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 4097 0 0 0 0 0 0 0 0 2737 3003 2788
Posted to http://groups.yahoo.com/group/Jewish_Cuisine/
By evanish@...