Sour Cherry Scones with Brown Sugar and Rosemary Compound Butter

Directions

To make the scones

1. WHISK flour, sugar, baking powder, cinnamon and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.

2. WHISK ½ cup heavy cream, the egg and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cherries, and then mix together until everything appears moistened.

3. POUR dough onto the counter and with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons of heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

4. BRUSH scones with remaining heavy cream and sprinkle with coarse salt.
5. REFRIGERATE for at least 15 minutes.

6. BAKE at 350° on a sheet pan with parchment paper or silicone baking mat for 22-25 minutes or until golden brown around the edges and lightly browned on top.

7. SERVE with brown sugar and rosemary compound butter (see below).

To make the Brown Sugar and Rosemary Compound Butter

1. PULSE the rosemary, brown sugar and salt in food processor until rosemary is finely chopped.

2. ADD butter and pulse until fully mixed.

3. FORM into log in parchment and chill until ready to use.