Sweetish and a little salty, crunchy on the outside, tender on the inside, with cherry and ground vanilla throughout, these no-roll scones are the loveliest I ever recall tasting, even if I did make them myself. They are very quick and easy to make and very, very difficult to stop eating.
I adapted this from an Alton Brown recipe for scones that can be found here:
Cherry Vanilla No-roll Scones
- 2 cups flour
- 4 tsp baking powder
- 3/4 tsp salt
- 1 tsp dry ground vanilla bean*
- 1/3 cup sugar
- 1/3 cup softened butter
- 3/4 cup heavy whipping cream
- 1 egg, beaten
- 1 cup dried Mariana cherries (snip into halves or quarters, if desired)
Preheat oven to 375′ and lay parchment paper on cookie sheet.
Combine flour, baking powder, salt, vanilla and sugar in a large bowl.
Combine butter into flour mixture.
In small bowl, scramble egg, then mix in cream.
Add egg and cream to flour mixture. Combine thoroughly.
Mix dried cherries into dough.
Divide dough into 11 or 12 equal portions, or more to make smaller scones. Gently pat into roundish shapes and drop onto parchment paper on cookie sheet.
Cook at 375′ for about 12 minutes, or until a light golden brown.
To serve, split scone open carefully and spread with butter while still warm. Nice cold, too, but fantastic fresh from the oven.
* I get my ground vanilla beans through Amazon. You could substitute vanilla paste or even grind your own vanilla pods, both of which are also available there and sometimes in local stores. I do not think the same effect would be achieved by replacing ground vanilla material with a vanilla extract.