This scone is delicious when paired with a black afternoon tea.
2 1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 (3-ounce) package cold cream cheese, cubed
1 (2-ounce) package dehydrated cherries*, finely chopped
1/3 cup heavy cream
1 teaspoon rose water†
1/4 teaspoon cherry extract
1/2 teaspoon vanilla extract
• Preheat oven to 375°. Line 2 baking sheets with parchment paper. Set aside.
• In a large bowl, combine the flour, ½ cup sugar, baking powder, and salt. Using a pastry blender, cut in the butter and cream cheese until mixture is crumbly. Add the dehydrated cherries, and stir to combine. Combine the cream, rose water, cherry extract, and vanilla extract. Add the cream mixture to the flour mixture, and stir just until dry ingredients are moistened.
• On a lightly floured surface, roll the dough to ¾-inch thickness. Using a 2-inch round cutter, cut scones. Place scones on prepared baking sheets, and sprinkle evenly with remaining sugar. Bake until light golden brown, 13 to 15 minutes.
*For testing purposes we used Organic Just Cherries, which can be purchased at specialty-foods stores or at justtomatoes.com.
†Rose water can be purchased at Middle Eastern markets, specialty-foods stores, or at americanspice.com.