The Hoosier Historian Issue 1: Scotland | Seite 23

Cherry Scones
3
1/3
2½

-

cups all purpose flour

½
¾
1
1
1
1

cup sugar
teaspoons baking powder

teaspoon baking soda
teaspoon salt

cup cold unsalted butter
cup half and half
cup dried cherries
cup fruity red wine

½

teaspoon almond extract

:

Topping

2

tablespoons sugar

¼
1

cinnamon or allspice

tablespoon half and half

:

Directions

Soak the dried cherries in the cup of red

3

wine overnight or for at least

hours to

.
400° .

rehydrate the cherries
Preheat the oven to

F

A TASTE OF
SCOTLAND

Mix all the dry ingredients together in a

.

large bowl

Cut the cold butter into small

By Alex Garman PhD

pieces and then work it into the dry

.

ingredients

Work the butter until the dry

.

ingredients become crumbly

Drain the cherries and add them to the mix
along with the cup of half and half and the

½

.

teaspoon of almond extract

.

carefully

,

When many Americans think of scones

.
.

Scotland

The earliest reference to scones comes from

Scotland

When a bannock

,

,

into wedges

,

a plate size quick bread

.

scones can be lightly sweetened or savory

You do not want to over mix the

batter because it will make the scones

.

,

scones include raisins

,

dates

,

currants

was cut

,

the wedges were known as scones

.

Mix

they think

In Scotland

Ingredients in these

.

or cheese

There is good

reason to believe that the original idea behind the scones we

-

tough

enjoy in the United States today came with the Scots and Scots

Roll the dough out with a rolling pin into a
round shape until it is

½

.

inch thick

the dough into wedges and place on your

.

cookie sheet

After you have all the scones

on the cookie sheet mix the sugar and

.

cinnamon for the topping together

Brush

the scones with tablespoon of half and
half and then sprinkle the cinnamon sugar

.

.

Irish settlers

Cut

.

This is a modern American version of the scone

Here in

America we like to add different fruits to the scone that they do

.

not in Scotland

,

When I visited Scotland and Ireland recently

I

discovered that the most common fruit scone was a raisin

.

scone

This recipe is my own creation inspired by a close friend

.

who loves cherries and scones

mixture on top of the scones
Bake for

15-20

.

minutes until done

23