Ruby Scones
Ingredients
- 1 each jar maraschino cherries
- 1 each egg
- 2 cup all-purpose flour
- 0.3 cup granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 1/3 cup butter
- 0.5 cup buttermilk
- 0.5 cup flaked coconut
- 1 tsp crystallized ginger
- 1 cup confectioners' sugar
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
Drain cherries, reserving 2 tablespoons juice.
- 3
Cut cherries into quarters; set aside.
- 4
In a large mixing bowl, combine flour, granulated sugar, baking powder and salt.
- 5
Cut in butter until mixture resembles coarse crumbs.
- 6
Beat together egg and buttermilk.
- 7
Add egg mixture, coconut, ginger and drained cherries to flour mixture, stirring with a fork only until combined.
- 8
Lightly knead on a floured surface 12 times.
- 9
Pat or lightly roll dough to 1/2-inch thickness.
- 10
Cut dough into 8 pieces, using a floured, 4-inch round biscuit cutter.
- 11
Place rounds on an ungreased baking sheet.
- 12
Using a sharp, floured knife, cut each scone into four wedges.
- 13
Do not separate.
- 14
Bake for 10 to 12 minutes, or until light golden brown.
- 15
In a small bowl, combine confectioners' sugar and reserved maraschino cherry juice; mix well.
- 16
Drizzle glaze over hot scones.
- 17
Serve warm.