5 pounds of frozen cherries (Costco) and a huge bottle of cherry juice (Trader Joe’s) later, my last creation of those two were enjoyed. I kind of went cherry crazy to say the least over the past month….
Not quite a scone, and neither a biscuit. Somewhere between the two.
Cherry-Ginger Drop Scones
- 2¾ cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¾ cup shortening
- 1 cup cherries, thawed if frozen and drained, chopped finely
- ¼ cup candied ginger, finely chopped
- ¾ cup unsweetened cherry juice
- 2 tsp apple cider vinegar
- Cherry juice and sugar for topping
Preheat oven to 375°, line a large baking sheet with parchment paper.
Whisk the dry ingredients together. Add the shortening, work in with fingers until finely crumbed.
Stir in cherries, ginger, juice and vinegar, till just combined.
Drop balls of the dough on the baking sheet, press down gently. Brush a little extra cherry juice on the tops, sprinkle a pinch of sugar over the tops.
Bake for 25 to 30 minutes, until golden on top and a toothpick comes out clean.
Let cool slightly before enjoying. Once cooled, freeze leftovers if desired.
Makes 12 scones.