Thursday, April 10, 2014

Cherry Blossom scones

For this last Cherry Blossom Festival post, I will share my recipe for cherry blossom scones.

Carrie’s Cherry Blossoms Scones
2 cups self-rising flour
½ cup sugar
½ tsp cardamom
½ cup salted butter (cold)
6 oz dried cherries
1 tablespoon lemon zest
1 egg
¾ cup heavy whipping cream
2 tsp rose water*
1 tsp vanilla extract
Preheat oven to 400.
Combine flour, sugar, and cardamom.  Whisk together.
Cut in butter.
Wisk in the lemon zest. 
Add dried cherries and toss in flour mixture till covered. 
Combine wet ingredients. 
Pour wet ingredients into dry.  Mix to combine. 
Take large spoonfuls and roll into a ball.  Place on cookie sheet with parchment paper. 
Cook for 12 minutes.

*If you aren't familiar with cooking with rose water, it can have a strong flavor.  You might want to start with 1 tsp to see if you like it.
I hope you enjoyed a taste of D.C.'s cherry blossom festival!

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