49 Teatime Holidays
Lord Baltimore Scones
Makes 142 cups all-purpose fl our
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup cold unsalted butter, cubed
¾ cup dried tart cherries
½ cup chopped lightly toasted
pecans
½ cup white chocolate morsels
½ cup plus 1 tablespoon cold whole
buttermilk, divided
1 large egg, lightly beaten
- Preheat oven to 375°. Line a rimmed
baking sheet with parchment paper.
- In a large bowl, whisk together fl our,
sugar, baking powder, baking soda, and
salt. Using a pastry blender or 2 forks,
cut in cold butter until it resembles
coarse crumbs. Add cherries, pecans,
and chocolate, stirring to combine.
Add ½ cup cold buttermilk, stirring
until mixture is evenly moist. Working
gently, bring mixture together with
hands until a dough forms. (If mixture
seems too dry, add more buttermilk,
1 tablespoon at a time.)- Turn out dough onto a lightly
fl oured surface, and gently knead until
smooth, 5 to 7 times. Using a rolling
pin, roll out dough to a ¾-inch thick-
ness. Using a 2-inch round cutter,
cut 14 scones from dough, rerolling
scraps as necessary. Place scones
2 inches apart on prepared baking
sheet. Place in freezer for 10 minutes.- In a small bowl, whisk together egg
and remaining 1 tablespoon cold but-
termilk. Brush egg mixture onto tops
of scones. - Bake until edges of scones are
golden brown, 14 to 16 minutes.
Serve warm.
- In a small bowl, whisk together egg
RECOMMENDED CONDIMENTS:
Cherry Preserves
Devonshire Cream (For a pretty
presentation, place in a piping bag
¿ tted with a medium star tip, and
pipe into serving bowl.)EDITOR’S NOTE: These scones were
inspired by the À avors in classic Lord
Baltimore cake.