Lightly sweetened tender scones come together quickly. Leftovers are a great “instant” breakfast in a morning rush. Toss one in a bag and take it to work for a snack that beats vending machine fare.

1/2 cup buttermilk plus 1/4 cup for finishing
1 large egg
3 tablespoons light brown sugar
1 teaspoon vanilla extract
2-1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, cold
1/2 cup dried cherries
2 – 3 tablespoons granulated sugar

Position your oven rack in the center of your oven. Preheat oven to 400°.

Cut the butter into small pieces and place in the refrigerator to keep chilled while you measure and prepare other ingredients.

You’ll briefly knead this dough, so prepare a surface by dusting lightly with flour.

In a medium bowl whisk together 1/2 cup of the buttermilk, egg, brown sugar and vanilla, until well combined.

Use either a large bowl or fit your food processor with a blade and combine the flour, baking powder, baking soda and salt. Stir or pulse to mix. Sprinkle the chilled butter pieces into the mixture. Either blend by hand or pulse until the mixture resembles a coarse meal. If you’ve used a food processor, place the mixture in a large bowl. By hand, stir in the buttermilk mixture just until a sticky dough forms; the dough should be fairly manageable. Turn the dough onto your prepared surface and gently knead for 30 – 40 seconds. Pat the dough out into a 3/4-inch thick round. Cut the round into 8 wedges.

Place the wedges on an un-greased baking sheet. Brush each wedge with the remaining buttermilk and lightly sprinkle with granulated sugar.

Bake until golden, approximately 15 to 18 minutes.

Yield: 8 scones.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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