Cherry hearts - country cooking

8 scones

Ingredients

Quantity Ingredient
4 cups Unsifted all-purpose flour
¼ cup Granulated sugar
1 tablespoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
⅔ cup Butter
1⅓ cup Buttermilk
½ cup Cherry preserves
Red sugar crystals (opt.)

Directions

1. Heat oven to 425F. Grease large baking sheet. In large bowl, combine flour, 3 T granulated sugar, the baking powder, baking soda, and salt. With pastry blender or 2 knives, cut the butter in until mixture resembles coarse crumbs.

2. Add buttermilk to dry ingredients and mix lightly with fork until mixture clings together and forms a soft dough.

3. Turn dough out onto lightly floured surface and knead gently 5 or 6 times. With floured rolling pin, roll dough out to ¼-inch thickness. With 4-inch heart shaped cookie cutter, cut dough into hearts. Lightly press trimmings together and reroll to cut out more hearts. You should have 16.

4. Place 8 dough hearts (rerolled ones are best here) on greased baking sheet. Spoon 2 t preserves into center of each heart. Lightly moisten edges of dough around preserves with water and place a second heart on top. Press along edges to seal. Sprinkle tops with reserved granulated sugar and, if desired, red sugar crystals.

5. Bake 15 to 18 minutes or until the cherry-heart scones are golden brown and baked through. Serve warm.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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