Cherry Vanilla Scones

cherry vanilla sconesIt’s Sunday, but I have to work today. Good thing it is day 100+ of gloomy, foggy weather outside (just kidding…I guess more like day 15, but still!). After I finished pharmacy school in March, I was so excited to start my clinical rotations that I didn’t really think about how draining they would be. I went from student life, having a few classes per day with a lot of extra free-time, to working as a full-time pharmacist except 12 hour days and sometimes weekends too with no pay. I am just now realizing that this is probably the hardest point in my career…

No matter how busy I am, I always make time to bake! I found this cherry vanilla scone recipe by Cooking Light, and it has become on of my favorite scone recipes. I think it is the addition of corn meal – it makes them so crumbly and delicious! Many people confuse scones with cookies, but scones are usually less sweet and more crumbly rather than chewy. I’d still eat either for breakfast 😉

cherry-scones-1 cherry-scones-2 cherry-scone

Cherry Vanilla Scones
 
Prep time
Cook time
Total
 
Type: Breakfast
Serves: 8
Ingredients
  • 1¾ cups all-purpose flour
  • ⅓ cup sugar
  • ¼ cup yellow cornmeal
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp unsalted butter, cubed
  • ½ cup dried tart cherries
  • ½ cup chocolate chips
  • 1 tbsp vegetable oil
  • ⅓ cup plain nonfat yogurt
  • 2 tbsp milk
  • 2 tbsp orange juice
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 425 degrees F.
  2. Combine flour, sugar, cornmeal, baking powder, and salt in a large bowl.
  3. Cut in the butter with a pastry blender or 2 forks until crumbly.
  4. Combine cherries, chocolate chips, vegetable oil, yogurt, milk, and vanilla in a separate bowl, and add to dry ingredients a little at a time, stirring just until dry ingredients are moistened (dough should be moistened just enough to hold together).
  5. With floured hands knead the dough a few times, then turn onto a floured surface and roll out to 1-inch thickness.
  6. Cut with a biscuit cutter (or any shape you would like) and place onto a greased baking sheet.
  7. Brush the tops with milk and sprinkle with sugar.
  8. Bake for 20 minutes, until golden brown.
Makes 8 scones

 

See original recipe by Cooking Light here.


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6 comments

  1. john@kitchenriffs says:

    I’d gladly eat either scones or cookies for breakfast too! Although all things considered, I’d rather have the scones – particularly lovely looking ones like these. Sorry about all the work, but I imagine the payoff will be worth it!

  2. Christine says:

    I’m in such a cherry mode recently, and these would be perfect!! Thanks for the recipe, cannot wait to try!

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