Decadent A.M. Recipe

 

Snow-covered Cameo Rose Victorian Country Inn

Red is the color of the season, which makes this recipe from Cameo Rose Victorian Country Inn for Cherry Berry Breakfast Scones with Berry Honey Butter a picture-perfect choice for a holiday breakfast.

 

Cherry Berry Breakfast Scones

Ingredients for 12 scones:

2 cups flour

1/2 cup sugar

2 level Tbsp baking powder

1 tsp salt

2/3 cup dried Door County cherries and berries

1 stick cold butter, cut into small pieces

1 1/4 cups cold heavy whipping cream

2 large eggs

Mint leaves, garnish

 

Berry Honey Butter

1 stick butter

2 Tbsp seedless raspberry jam

1 Tbsp honey

 

Preheat oven to 400 degrees. In a large mixing bowl, combine the flour, sugar, baking powder and salt. Add the dried cherries and berries. Cut in the stick of cold butter with a pastry cutter or knife until coarsely blended. In a separate, smaller bowl, stir together the whipping cream and eggs.

Pour the cream and egg mixture on top of the flour mixture. Use a large fork to gently fold and stir in the liquid until it is formed into dough. Do not over stir. Divide the dough into two equal parts and place on a floured counter space. Gently shape each part into a large ball and flatten into a circle, about 1-inch thick. Take a sharp knife and cut the dough into 6 equal pie-shaped wedges. Place each scone on a floured baking sheet. Bake for 10 minutes, then reduce the heat and bake for another 5 minutes at 350 degrees. Serve immediately with the berry honey butter.

For the berry honey butter: Blend butter, jam and honey together with a fork, then whip with a small wire whisk until smooth. If butter is too hard to work with, soften it on the defrost setting in the microwave for a few seconds so it will be easier to work with. If it gets too soft, just chill it a bit.

 

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