Cherries and Cream Scones

I wrote below about my in-laws family tradition of eating well on Christmas Eve. They are such a great family that they like to carry that sentiment in to Christmas Day too and have a brunch to beat all brunches. Eggs Benedict, mimosas, blood grapefruits, and scones were all on the menu. They had this luxury as they never went anywhere that day and usually stayed in pajamas from dawn til dusk.

Things are not like that in my family. We get up, do presents, throw something down and drive to whomever's house we're visiting or start cleaning up for guests. It's far more frantic. So with marriage blending two lives, the holiday traditions have to meld too.

I don't have the time to do such a nice meal all before I have to be in the shower by 10:30 to be on the road by 11:30 to be to Mom's by 1:30. Eggs Benedict is out. However, I was able to make scones for this year thanks to my lovely boss! She has a fantastic recipe that I think will stick around for many a Christmas morning to come. It is versatile and the cherries can be swapped for currents, raisins, orange zest or any other tasty treat you want to blend in. It is moist and very easy and makes plenty to keep you fed for the week!


Cherries & Cream Scones
From my boss, Leslie

• 2 C. Flour
  
• 1/3 C. Sugar
  
• 1 Tbsp. Baking Powder
  
• 1/2 tsp. Salt
  
• 6 Tbsp. Butter, cut into small pieces
  
• 2/3 C. Dried, Pitted Cherries
  
• 1 C. Heavy Cream
  
• 2 Tbsp. Flour (for rolling out and coating at end)

1. Preheat oven to 400 degrees.
   
2. In a large bowl, mix together the dry ingredients.
   
3. Using a pastry cutter (or maybe a fork?) work in the butter until the mixture resembles a coarse meal.
   
4. Mix in the cherries and cream using a fork to blend. Let the dough stand for 2 minutes.
   
5. Transfer the dough to a board floured with half of the 2 Tbsp. Flour. Press the dough down gently, working it into a flat, 1/2" thick sheet. Dust the remaining flour on the top.
   
6. Cut the scones into triangles or any other shape. Please on a baking sheet, leaving at least 1/2" between each scone.
   
7. Bake for 15 minutes until just golden brown. Remove to a baking rack to cool. Serve plain or with butter and jelly.