Sweet Cherry Vanilla Iced Scones
2 cups of flour
1 tbsp baking powder
1/3 cup sugar
1 1/2 tsp kosher salt
5 tbsp cold butter
1 cup frozen bing cherries, chopped
1 tbsp flour
1 tbsp confectioners sugar
1 cup whole milk or half and half
1 tsp Tahitian Vanilla
1 egg + 1 tsp half and half or milk, whisked together
2 tbsp Vanilla barista syrup
1 tbsp butter, melted
1/4 tsp Tahition Vanilla
1/2 cup confectioners sugar
Preheat oven to 425
Line a baking sheet with parchment paper. Set aside.
Lightly flour an 8 inch round cake pan. Set aside.
Place 2 cups of flour, baking powder, sugar, and salt into food processor. Pulse to combine.
Add cold butter and pulse until crumbly.
Toss frozen cherries with 1 tbsp flour.
Pour flour mixture into a medium sized bowl. Fold in cherries. Stir vanilla into half and and half or milk. Add to flour mixture and stir lightly until combined. Turn dough out on to lightly floured surface and knead until it just comes together. Press into prepared cake round. Dough will be soft. Turn out onto board and using a knife or pastry scraper, cut into 8 wedges. Place on baking sheet and brush with egg wash.
Bake for 12-15 minutes or until golden brown.
Whisk together confectioners sugar, syrup,vanilla and butter. Drizzle over warm scones.
Recipe by Amy Richardson