Two of my favorite "extras" are dried cherries and hazelnuts and I was anxious to make up a batch after I received my order from King Arthur Flour for a new flour they've added to their line--Self-rising.
Dried Cherry~Hazelnut Scones
4 cups King Arthur Self-Rising Flour
1/4 tsp. cream of tartar
2 T granulated sugar
1/3 cup of Hazelnut Flour
12 T cold unsalted butter
1 1/3 cups half-&-half
1 large egg
1 cup dried cherries
Turbinado sugar (optional)
Preheat oven to 425F-degrees (218C). Line a baking sheet with parchment paper. Pour boiling water over the cherries to soften; after 15 minutes, drain thoroughly.
In a stand mixer, using the paddle attachment, mix the dry ingredients. Grate the cold butter on a box grater using the coarse side.
Add the butter to the dry ingredients and mix. The dough should have small pea-size pieces of butter throughout.
Add the dried cherries and mix just until combined. Whisk the egg and half-& half together--you will not use all the liquid in the dough, make sure you have at least a couple of tablespoons for brushing on the tops. While the mixer is running on low, slowly add the cream/egg mixture. Add just enough until the dough comes together.
Stop the machine and sprinkle a dough board, lightly with flour. Turn the dough out onto the board and knead carefully to form a smooth disk.
Roll the dough to approximately 3/4 to 1-inch thick. You could cut the round disk into "pie-shaped" or as I chose, cut out 3 1/2-inch rounds.
The trick with getting scones (and biscuits) to rise to their fullest--don't Twist the cutter, but rather push down and pull up! Place scones on the parchment-lined baking sheet.
Brush the tops with the reserved cream/egg mixture and if desired, sprinkle the tops with the raw Tubinado Sugar.
Bake in the preheated oven about 15-17 minutes, until golden brown and risen. I had mine with a spoonful of homemade Peach jam that I made on Monday. The texture was soft and the scones were a great way to start the morning. Enjoy!