Cherry LemSc- botWhen 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

Cherry LemSc-1

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.

Cherry LemSc- cherries

Stir in with a fork the 7-Up, cream and lemon extract.

Cherry LemSc- mix

Form into a craggy, moist circle about 8 inches wide …

Cherry LemSc- disc

… and place on parchment lined sheet.  With floured knife, cut into 8 wedges.

Cherry LemSc- wedge

Separate wedges to allow some space between each one.

Cherry LemSc- sep
Bake in preheated 375 degree oven for 20-25  minutes.

Place on rack to cool and sift confectioners’ sugar over the top.

Cherry LemSc- rack

Enjoy while still warm.

Cherry LemSc- top

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.