‘Back in the Day’ Scones

 

I have alot of baking cookbooks.

 

I collect them.  I love the recipes.  I love the pictures.

 

I have alot of great cookbooks and even in my most favorite ones I find maybe four or five recipes that call to me.

 

I just became the owner of quite possibly the best bakery cookbook ever.

 

 

It’s the Back in the Day Bakery Cookbook.

 

With the turn of each page I got more excited about the recipes, they are all fabulous!

 

I want to make a trip to Savannah just to visit this bakery!

 

Get ready because I am going to quite possibly post every recipe in this cookbook.  But only if you promise to buy this cookbook now because you’d be missing out if you didn’t, it’s a wonderful addition to any cookbook collection or start your collection off with this gem!

 

First up, their biscones recipe (part biscuit, part scone)…

 

Important to note, they urge the use of aluminum free baking powder due to the chemical after taste and although I was skeptical I did make these scones with baking powder that contains sodium aluminum sulfate and they did have a bit of an after taste that I couldn’t quite place so I’m thinking searching for some aluminum free baking powder would be worth while.

 

I apologize for the limited pictures, my hands were so sticky from the mixing of these yummy treats that I didn’t want to get my new camera sticky too!  Sad, right?

 

Print this Recipe

 

 

Cherry Scones

adapted from Buttermilk Biscones in Back in the Day Bakery Cookbook

 

makes 8 large scones

 

1 1/2 c. all-purpose flour

1 1/2 c. cake flour

1/4 c. granulated sugar

2 T. baking powder

3/4 t. salt

1/4 t. nutmeg

1 c. dried cherries

1 c. cold unsalted butter cut into 1 inch chunks

1 c. 2% milk

1 egg mixed with a pinch of salt for egg wash

1/4 c. granulated sugar with 1/2 t. cinnamon

 

1. Line a baking sheet with parchment and pre-heat the oven to 375 degrees fahrenheit.

 

2. Sift the flours into a large bowl and add the remaining dry ingredients.

 

3. Cut in the chunks of butter with two knives until the butter chunks are about dime size.

 

4. Slowly add in the milk and using your hands, mix the dough together, further breaking up any large chunks of butter.  Mix the dough just until it forms a ball.

 

5. Using a large ice cream scoop, scoop out large balls of dough and form them into a rough ball on the paper.  Slightly press flat.

 

 

6. Lightly brush the tops with the egg wash and sprinkle generously with the sugar.

 

7. Bake about 15 to 20 minutes or until golden brown.

 

Cool on a cooling rack and serve.  These can be stored in an airtight container for a few days but they really are best right out of the oven.

 

 

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