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Cherry Lemon Scones and After School Herbal Teatime

I liked Babble’s recent article by Bari Nan Cohen in which she says that although finding the perfect dinner time to accommodate her whole family is next to impossible, she and her family do eat a sit-down breakfast together. For her it’s more important to have a meal together, no matter which meal it is.

For us, dinner can be just as much a struggle, and we have found that if we have an “herbal teatime” right after school, it’s a perfect relaxed atmosphere to talk about our days, or books we’re reading, or hopes and aspirations. Since all the food at teatime is optional, I never need to tell anyone to finish their plates, so it’s much more relaxed.

Some days we have herbal tea and scones together, but other days we might have vegetables and dip with ice water, or cookies and milk, or just hot chocolate. It just depends on what are mood is. The main idea is that we sit together and slow down at the end of the school day.

Yesterday, we had these cherry scones with cherry preserves.

Cherry Scones

2 cups all-purpose flour
1/3 cup sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 sticks cold butter, cut in small pieces
1/2 cup heavy cream
2 eggs
zest of 1 lemon
1 cup dried tart cherries, roughly chopped
1 egg, plus 1 teaspoon cream
1 cup confectioner’s sugar
2 teaspoons melted butter
2 tablespoons freshly squeezed lemon juice

1. Preheat oven to 400 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt with the mixer on low. Add in the butter and mix until the mixture is crumbly and butter is the size of blueberries. In a large liquid measuring cup, combine cream, 2 beaten eggs, and lemon zest. With the mixture on low, pour the mixture into the flour mixture. Mix until just combined. Add in cherries, and mix until just incorporated.

2. Place dough onto a well-floured board and with well-floured hands, pat the dough down into a rectangle about 3/4 inch thick. Use floured cookie cutters to cut the dough into shapes. Place shapes on a parchment paper lined baking sheet. With a fork, beat together egg and the teaspoon of cream to make the egg wash. Brush tops of scones with the egg wash and sprinkle with sugar.

3. Bake for 20 minutes, or until golden brown.

4. Whisk together powdered sugar, melted butter, and lemon juice until smooth. Adjust consistency with more sugar or lemon juice as needed. Drizzle over warm scones.

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