Ruby Scones Recipe

Ruby Scones Recipe

Ingredients:

A small jar of cherries (Maraschino)
1 pc of egg
1/4 c of sugar (granulated)
2 tsps of baking powder
1/3 c of butter
2 c of all purpose flour
1/2 tsp of salt
1 c of powdered sugar
1/2 c of buttermilk
1/2 c of coconut; flaked
1 tsp of ginger (crystallized)

Instructions:

Drain the Maraschino cherries saving a couple of tablespoons of juice. Quarter cherries and set it aside. Sift baking powder, sugar, salt and flour inside a large-sized bowl. Add in the butter ’til mixture is crumbly.

Whisk buttermilk and egg together. Add buttermilk mixture, ginger, Maraschino cherries and coconut to the sifted mixture. Mix ’til blended well.

Knead dough twelve times over floured work table. Roll out dough gently into 1/2 inch thick. Use a lightly-floured cookie cutter, 4 inch diameter, to cut the dough to eight pieces.

Carve dough to 4 wedges with the use of a lightly-floured sharp knife. Don’t separate the scones. Bake in the oven, which was preheated to a temperature of 400 degrees-F, to 10-12 minutes ’til light golden-brown.

Combine saved juice of cherries and powdered sugar inside a small-sized bowl. Stir well and use as glaze. Best served hot.

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