When I first started blogging in 2007, I found Sweet Rosie’s blog (http://sweetrosie.wordpress.com/2014/08/04/lovely-scones-for-sharing/) and have followed and loved it ever since. She has some amazing recipes from Australia and a recent one was a scone that used two ingredients I didn’t have on hand – cream and Schweppe’s Lemonade. I substituted undiluted evaporated milk plus butter for the cream and 7-Up soft drink (regular) for the Schweppe’s. This produced the best scones I ever made, so on the next try some lemon peel, lemon extract, and dried cherries were added. A new favorite was born.
Here is my adapted version:
CHERRY LEMON SCONES
2-½ cups all-purpose flour
1 Tblsp. baking powder
1 tsp. salt
¼ cup confectioners’ sugar (plus a small amount for sifting on top of baked scones)
1 tsp. grated lemon peel
¼ cup butter, cut into small cubes
½ cup dried cherries
1/2 cup 7-Up soft drink (regular)
½ cup undiluted evaporated milk
1 tsp. lemon extract
Preheat oven to 375 degrees F
Line a baking sheet with parchment paper
Mix together flour, baking powder, salt, 1/4 cup confectioners’ sugar and lemon peel. Cut in butter. Mix in the cherries.
Stir in with a fork the 7-Up, cream and lemon extract.
Form into a craggy, moist circle about 8 inches wide …
… and place on parchment lined sheet. With floured knife, cut into 8 wedges.
Separate wedges to allow some space between each one.
Place on rack to cool and sift confectioners’ sugar over the top.
Enjoy while still warm.
To reheat scones, place scones on a baking pan in a cold oven. Turn the oven to 350 degrees F and let warm until it reaches 350. Immediately, turn off the oven and remove the scones. This method warms them just the right amount to make them taste freshly-baked.