These delectable cherry scones are a signature item at The Sycamore Kitchen in Los Angeles.
- 1 2/3 cups flour
- 3 1/2 T. sugar
- 1 1/2 T. baking powder
- 1/8 t. salt
- 3 oz. butter, cold
- 2/3 cup + 1 T. cream
- 1/2 cup dried sour cherries, plumped
- 1/2 t. orange zest
- Put dry ingredients in mixer bowl with paddle attachment.
- Cut the butter into 1/2 inch cubes and paddle until the butter is pea size. Drizzle in wet cream.
- Turn machine back on for a couple seconds, add cherries and orange zest.
- When just combined, turn off machine and empty bowl onto counter and pat dough together, forming a rectangle.
- Roll to 1 1/2 inch thick. Cut into triangles.
- Let chill in refrigerator for at least 30 minutes.
- Brush with cream and sprinkle raw sugar on top.
- Bake at 375, convection for about 10 min.Serve with jam, butter or clotted cream.
Karen Hatfield, along with her husband Chef Quinn Hatfield, is the pastry chef/owner of Hatfield’s and The Sycamore Kitchen, a hip, neighborhood eatery for house crafted, seasonally focused fare, and sweet and savory rustic pastries.
The restaurant has been open since June 2012 in the District La Brea neighborhood of Los Angeles.