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This recipe make a TON of scones. I baked them like a cookie bar a 9×3 AND an 8×8 lined with parchment. You could easily half the recipe and make it either as written or in an 11″ spring-form if you’re like me and too lazy to shape your scones without letting a pan do it for you.

I served these scones with Rhubarb Vanilla Jam, a small batch recipe from Sweet Domesticity. Though next time I make this jam I’ll use a low-sugar pectin and only 3/4 of the sugar called for. It is way too sweet for my taste, but I only made it a week ago, so maybe it just needs to mellow out some more. Also, when making jam I always use Nielsen-Massey Pure Vanilla Bean Paste, instead of vanilla extract because it gives you those awesome little vanilla flecks without the expense or hassle of a whole vanilla bean. Yes, it carries its own over-sweet notes, but those cook out in a good jam anyway and blend with the sugar and fruity flavors of whatever you’re making.

The scone recipe is below the jump.

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