Phoenician Resort Dried Cherry Scones


  • 1 1/2 cups dried cherries
  • 5 cups cake flour
  • Pinch of salt
  • 2 Tbsp baking powder
  • 2 tsp baking powder
  • 1 Tbsp ground nutmeg
  • 12 Tbsp butter, sliced
  • 1/8 cup granulated sugar
  • 1 cup milk
  • 1/4 cup milk
  • 2 large eggs


Preheat oven to 375° F.

Place cherries in a small bowl with enough cold water to cover them ? about 1 cup. Allow to soak while preparing the rest of the ingredients.

Sift the salt, cake flour, baking powder and nutmeg in a large mixing bowl. Using a pastry blender, cut the butter into the flour mixture until the mixture has a fine texture. Make a well in the center of the butter/flour mixture and add the sugar, 1 cup of milk and one egg. Gradually mix together by hand or with an electric mixer into a medium firm dough. Do not over mix or the dough will toughen.

Thoroughly drain all water from cherries and fold them into the dough. On a floured surface roll dough into 5/8-inch thickness and cut into six 4-inch circles. (A large plastic cup works well.) Cut each circle into quarters. Place on lightly greased baking sheet.

Beat together remaining egg and 1/4 cup of milk. Brush on dough quarters. Allow to stand about 15 minutes before baking for 12 to 15 minutes.

Makes 4

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