Cherry Scones

Cherry Scones

            For my home baking assignment I was in an unfamiliar kitchen in Florida so due to the ingredients that were already in the kitchen I decided to make scones. I found a recipe for cherry scones and figured that since the first time we made them in class it didn’t go so well, I should try to redeem myself by making them again on my own.
            The final product overall turned out good and I had little obstacles in the process. The taste of the final product was plain, as scones usually are, but with bursts of salivating flavor when you tasted the cherries. The texture was moist in the center but flaky layers on the top, creating the perfect scone. The aroma of the final product was delicious, it smelled like cherries and bread fresh out of the oven. The appearance turned out pretty good, although some scones were bigger than others. While I was mixing the wet ingredients into the dry ingredients, I remembered watching a video in class where they made a hole in the center of the dry ingredients and poured the wet ingredients into the center, so I did it as showed in the video and it worked better than just pouring it in. I also remembered how to fold the cherries into the batter from class, (I think that’s where we went wrong in our group) and was more gentle folding them in, which worked better.

Throughout the course of this assignment, I learned that I can take skills I use in class every day and apply them to my every day life at home. In conclusion, I think that this assignment has been extremely beneficial to my learning because it allowed me to use skills that I learned in class to further extend my horizons.

Recipe:

Cherry Scones

Ingredients-

2 cups all purpose flour

1 Tbsp baking powder

¼ tsp baking soda

¼ tsp table salt

¼ cup sugar

1 large egg, beaten

1 cup buttermilk

¼ cup regular butter, melted

2/3 cup dried cherries, thinly sliced

Directions-

Preheat oven to 400 degrees Fahrenheit. Coat a cookie sheet with cooking spray.

In a medium bowl, combine flour, baking powder, baking soda, salt and sugar; mix well and set aside. In another bowl, whisk together egg, buttermilk and melted butter. Stir wet ingredients into dry ingredients until just combined.

Drop 12 equal two-inch mounds of batter on prepared cookie sheet about 1-inch apart. Bake until tops just start to turn golden, about 12 to 15 minutes. Yields 1 scone per serving.