Cherry Preserve Scones

Our breakfast treat this week is our house scone recipe with Cherry Preserves as the add-in.

I also switched out the buttermilk for plain Greek yogurt; I had just enough in the fridge.

I also used a whole egg in the mix. My egg-separating skills went down the drain this time. The results were fine.

I did not have the egg white to brush on the scones before baking, so I used heavy cream and then sprinkled with the raw sugar.

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tbsp sugar

1/2 cup butter, one stick

1 egg, separated or not

1 tsp vanilla

1 tsp vanilla extract

3/4 cup plain Greek yogurt

2 tbsp heavy cream

Turbinado and Demerara for topping

Combine the first 5 ingredients.

Cut in 1 stick of butter.

The best method is to freeze the butter, then grate it using a box or flat grater.

Blend them into the butter using your fingers to incorporate.

Add 1 cup of the addition of your choice. This week I used Bonne Maman Cherry Preserves.

Next, combine the following ingredients and add to the flour-

1 egg

1 tsp vanilla

3/4 cup plain Greek yogurt

Using a large spoon, stir the dough ingredients until the dough is moistened and holds together.

Line a baking sheet with parchment paper or a silicone baking mat.

Scrape the dough onto the floured parchment using your hands or a rolling pin, and shape the dough into a square or rectangle that is 3/4" thick.

Using a knife, cut the scones into the size scones you want. You can shape them into circles and cut them into wedges, or use a scone pan.

I pop the tray of scones in the freezer for about 10 minutes.

Preheat the oven to 375˚. Some recipes say 425˚, but 375˚ works for me,

Brush the tops of the scones with the egg white and sprinkle with raw sugar.

Bake for 18 to 20 minutes.

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