Dried Cherry~Hazelnut Scones...and a Review

As the weather is turning cooler and I've had to admit, autumn is indeed around the corner, my baking centers around the comfort foods of my past--scones.  My basic recipe has been handed down from my great-grandmother, whom I was told, after she baked scones, my great-grandfather would break them up in a bowl, pour fresh milk over them, and sprinkle with a little sugar.  Quite unusual, but what I surmised was that maybe her scones were a little dry or maybe she didn't add other ingredients to make him want to eat them slathered with homemade jam as I prefer them:-D

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.

I've used self-rising flour before and along with Bisquick, I can see the practically of not having to add leavening (and shortening for Bisquick) when making up a recipe.  Self-rising flour was invented by Henry Jones and patented in 1845.  A leavening agent (baking powder) and salt are evenly distributed into a high gluten flour that will give consistent rise in baked goods. The usual ratio is one teaspoon of baking powder and about 1/8 teaspoon of salt per one cup of flour. What I really wanted to test was how it baked because for me, that's what outweighs less steps and ingredients added.  Well, I'm very pleased with the results and this will be a welcome addition to my pantry!

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!