Recipe finder
Ruby Scones
- Makes: 8 to 12 servings
- Yield: 8 large or 12 small scones
- Prep 20 mins
- Bake 15 mins
Ingredients
-
1
10 -
ounce jar
maraschino cherries
-
2
cups
all-purpose flour
-
1/4
cup
granulated sugar
-
2
teaspoons
baking powder
-
1/2
teaspoon
salt
-
1/3
cup
butter
-
1
beaten egg
-
1/2
cup
buttermilk or sour milk*
-
1/2
cup
flaked coconut
-
2
teaspoons
finely chopped crystallized ginger or 1/4 teaspoon ground ginger
-
3/4
cup
sifted powdered sugar
-
Granulated sugar (optional)
Directions
- Drain maraschino cherries, reserving 2 tablespoons juice for icing. Cut cherries into quarters and drain on paper towels.
- In a medium bowl, stir together flour, the 1/4 cup granulated sugar, the baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, stir together egg and buttermilk. Add to flour mixture. Stir in coconut, crystallized ginger, and cherries. Stir until ingredients are just moistened (mixture will be lumpy).
- Turn dough out onto a lightly floured surface. Knead 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 4-inch or 2-1/2-inch round biscuit cutter. Place on ungreased baking sheet. Sprinkle with granulated sugar, if you like.
- Bake in a 400 degree F oven about 15 minutes or until light brown. Cool on wire rack.
- In a small bowl, mix powdered sugar and reserved cherry juice. Drizzle over scones. Serve warm. Makes 8 large or 12 small scones.
Note
- * To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.
Nutrition Facts
(Ruby Scones)
Servings Per Recipe 8, cal. (kcal) 205, carb. (g) 34, Fat, total (g) 7, chol. (mg) 32, sodium (mg) 219