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Merry Cherry - Nut Yeast Scones
1/4 cup warm water
2 envelopes active dry yeast
2 teaspoons sugar
5 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
1 teaspoon baking soda
1 cup shortening
2 cups buttermilk
1/2 cup dried cherries
1/2 cup chopped walnuts
Mock Devonshire Cream
jelly, optional
MOCK DEVONSHIRE CREAM
1 8 oz.pkg cream cheese
1/2 cup unsalted butter, softened
1 12 oz. pkg. Cool Whip., thawed
In a small bowl combine warm water, yeast and sugar and let proof 10 minutes. In a large bowl combine flour, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Gradually add in yeast mixture and buttermilk, stirring just until dry ingredients are moistened. Stir in cherries and walnuts, cover and chill at least 1 hour or up to 48 hours. Preheat oven to 450 degrees. Turn dough out onto a lightly floured surface and knead 3 - 4 times. Flatten to 1/2 inch thickness and cut with a 2 inch round cutter. Place on ungreased baking sheet and bake until golden, about 10 minutes. Serve hot with Mock Devonshire Cream and, if desired, jelly.
MOCK DEVONSHIRE CREAM
In a mixer bowl, beat cream cheese and butter at high speed until fluffy. Add Cool Whip and beat at medium speed until blended.
Makes 3 1/2 dozen.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
