Yield: Yields 8 scones.
These scones have a fine, tender crumb because of the cake flour and lack of kneading. The dusting of cinnamon sugar complements the tartness of the cherries.
Made these as is for a special occasion breakfast, and they tasted delicious, especially with dollops of Crème fraîche and quince jam.
I used a Silpat sheet instead of parchment paper, and put a second cookie sheet under the first to prevent overbrowning. I checked after 15 minutes and they were nevertheless done -- and slightly more crumbly than I would have liked. I have other scone recipes that I bake for just 12 minutes (e.g. Cranberry Tangerine Scones from Epicurious that are also fabulous and that I've made over and over).
I will definitely make again, but next time I will check for doneness after 12 minutes.
Very good as is and also seems like it would work well with other dried fruit and/or other nuts. Some might prefer crunchier decorator sugar on the top, which I'll try next time.
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