Sour Cherry and Walnut Scones

Exchanging recipes has been a tradition among families and friends for years.  It always seems special when guests share a family recipe with me.  I am honored.  The following recipe came from one of our guests, Ann Marie.  It is different than my traditional scones and is a nice addition to my repertoire.  It is a little like a coffee cake with the cinnamon/sugar topping.   I think that you will like it.
Sour Cherry and Walnut Scones
Preheat the oven to 375 deg.   Grease a baking sheet, use parchment paper or Silpat liner.    The secret to scones is to keep the dough cold.   After I have cut the butter into the flour mixture, I often place the bowl in the freezer for a few minutes.   (I have also prepared the dry ingredients with butter and freeze it until I am ready to proceed.)   These scones use 50% cake flour which seems to provide a tender scone since the gluten is inhibited.   After the scones are made, I place them on the refrigerator shelf till I am ready to bake them.
In a large bowl with a pastry cutter or food processors add:
1 cup all purpose flour
1 cup cake flour
½ cup sugar
2 tsp baking powder
½ tsp baking soda
1 tsp orange zest
8 tbsp butter, cut into ½ inch pieces
Cut butter with pastry cutter into flour mixture or pulse the flour and butter a few seconds in a food processor, being careful not to over-mix and warm the butter.  (You want chunks of butter that will melt in the oven)
Add to mixture:
3/4 cup dried tart cherries
½ cup walnuts, chopped coarsely
½ cup chocolate chips (optional)
Gently add the following to the dry ingredients:
2/3 cup buttermilk
Mix till all the ingredients come together.  (Depending on the dryness of the flour, you might have to add additional milk.)  Form into a round, about ½ -1 inch thick.    Cut into triangles and place on baking sheet
Sprinkle the scones with
            ¼ cup sugar

            ¼ tsp cinnamon

– Mary

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