I have a Tea for you today that will make you smile!! I have been wanting to bake something Cherry so that I could show off my beautiful Vintage Tablecloth with the Cherries on it. It is a lovely small vintage tablecloth that is perfect for the tea table, and it came with 4 matching napkins. I am also participating in the Sweetology Tuesday Tea today, so excited!
The Menu for Today :
Cherry Scones with Cherry Whipped Cream
Rosehip & Cherry Herbal Tea
Don't they make you think of something out of a English Children's Storybook?
The vintage hat I got on Ebay!
Here is my recipe for Cherry Scones:
2 cups AP flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tbsp sugar
1 tbsp Cherry Jello powder
1/2 cup chopped candied cherries
1/3 cup butter, cut up
1/2 cup buttermilk
1 large egg, lightly beaten
Cherry Whipped Cream:
1 cup heavy cream
2 tbsp Cherry Jello powder
Preheat oven to 400 degrees. Combine first 6 ingredients, cut in the butter until mixture resembles small peas. Add candied cherries and stir until evenly distributed. (These are those cherries that you find in the grocery stores around Christmas) Add buttermilk and beaten egg and stir just until combined.
Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Roll or pat dough out until it it is an approximately 8 1/2" circle. With a round scalloped cookie cutter (mine was 2 1/2") cut out circles of dough and place them on a cookie sheet lined with parchment paper. Bake 15 minutes. Remove from oven and let cool for 5 minutes, then remove to a cooling rack to cool completely.
While scones are cooling, make the Cherry Whipped Cream. Place heavy cream and Cherry Jello powder into a chilled bowl and with chilled beaters, whip cream mixture until firm peaks are created.
When cool, slice scones in half and pipe or spoon Cherry Whipped Cream onto bottom half. Then replace the top half and pipe a dollop more of the cream onto top, and garnish with a cherry. I used candied cherries just because I had them on hand, but you can use fresh cherries.