Cherry Pecan Scones

Recipes from the Washington House Inn.

Ingredients:

3 1/2 cup flour
1/2 cup granulated sugar
1 tbl baking powder
3/4 cup butter (softened)
1/2 tsp salt
1 cup dried cherries
1 cup chopped salted pecans
3/4 cup buttermilk
1 tsp vanilla

Directions:

Preheat oven to 400 degrees. Mix together flour, sugar, and baking powder. Cut in softened butter with pastry blender until mixture resembles small pebbles. Toss in cherries and pecans. Add buttermilk and vanilla and stir until moistened and a soft dough forms. Knead on a floured surface about 10 times. Roll out to ½ inch thick and cut out scones into circles with biscuit cutter. Top with sugar and cinnamon and bake.

Sugar-Cinnamon Topping:

Mix together 1/4 cup granulated sugar and 1 tsp cinnamon

Maple Butter:

Mix 1/2 cup softened butter and 1 tbl maple syrup in blender until creamy.

Bake scones on a lightly sprayed cookie sheet. Bake for about 20 minutes or until lightly browned. Serve warm with maple butter. Makes 12 scones.