INGREDIENTS:
1/2 cup International Delight White Chocolate Mocha; for brushing scones
1 large egg
1 teaspoon Herring Cherry Liqueur
1/4 teaspoon instant coffee crystals
3 cups flour
1/2 cup sugar plus additional; for sprinkling scones
1/2 teaspoon salt
1 tablespoon double acting baking powder
1/2 teaspoon baking soda
8 tablespoons unsalted butter; cold, cut into bits
3/4 cup dried cherries re-hydrated
(The simplest way to re-hydrate dried cherries is to cover them with hot water and set aside until the fruit softens and plumps. This takes about 30 minutes. A faster method is to sprinkle the fruit with a tablespoon or so of water, and microwave it for a minute until the warm fruit absorbs the moisture and expands.)
In a bowl, whisk together 1/2 cup of the cream, the egg, coffee crystals and the Liqueur. Into a bowl sift together the flour, 1/2 cup of sugar, salt, baking powder, and baking soda. Add the butter and blend the mixture until it resembles coarse meal. Gently stir in the blueberries and add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400 degree oven for 15 to 18 minutes, or until they are golden.
I did not re-hydrated the cherries in this recipe. I will in the future.
This recipe had a little more than 2 cups of flour making them more like a biscuit rather than a scone. In the recipe I increased the flour to 3 cups.
