Dried Cherry Scone Mix
MIX
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons shortening
1/4 cup chopped pecans -- toasted
Layer all in vacuum seal bag or jar, seal and attach directions:
FOR GIFT
1/2 cup dried cherries
1 each bottle brandy or apricot nectar -- 2
oz
FOR MIX: Stir together flour, sugar, baking powder, and salt in a
medium mixing bow. Use a pastry blender to cut in shortening until
mixture resembles coarse crumbs. Add pecans; toss. Store in an
airtight container up to 6 weeks at room temperature or up to 6
months in freezer.
FOR GIFT: Place dry mix in a 2 quart plastic bag. wrap dried
cherries in cellophane; tie with a ribbon. arrange packaged mix,
cherries, a 2 ounce bottle of brandy or apricot nectar and baked
scones. Makes 1 gift.
TO MAKE DRIED CHERRY SCONES: Combine dried tart red cherries and 2
tablespoons brandy or apricot nectar in bowl. Let stand for 15
minutes. Place scone mix in a medium bowl. Make a well in center of
dry mix. Stir together 1 beaten egg and 1/3 cup half- and-half in a
small mixing bowl. Add egg and cherry mixtures to dry mixture all at
once. Using a fork, stir just till moistened. Turn dough onto a
lightly floured surface. Knead for 12 to 15 strokes. form dough into
a 7-inch circle; cut into 8 wedges. Place scones 1 inch apart on an
ungreased baking sheet. Brush tops with 1 tablespoon half-and-half.
Sprinkle with 2 teaspoons sugar. bake in a 400 degree oven 12 to 15
minutes. Cool on a wire rack 5 minutes. Makes 8. |