In Good Taste - Fall and Winter Recipes from our Advertisers
Edible Door asks its advertisers to share some of the recipes that are featured on their menus, come from their markets or are the particular favorites of retailers.
Recipe courtesy of Amy Lautenbach, Orchard Country Winery
Ingredients
- 1 Stick butter (unsalted, chilled-cut into small pieces)
- ½ c Sugar
- 1 Egg
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ c heavy cream
- 2 c & 1 Tbsp flour
- ½ c white chocolate (pieces)
- 1 tsp vanilla extract
- 1½ c Orchard Country’s Montmorency Dried Cherries
Instructions
Preheat oven to 350 degrees. Combine flour, sugar, baking powder and soda. Mix butter in with hands until crumbly. Whisk together egg, cream and vanilla. Stir into batter with fork until moist clumps form. Add cherries and chocolate. Scoop out 10 clumps of evenly sized batter into lightly greased muffi n pan. Brush with milk and sprinkle with confectioner’s sugar. Bake 15-18 minutes and cool on rack. Makes 10 scones.
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