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2 cups cake flour
2 cups all-purpose flour
4 tsp baking powder
1/2 cup granulated sugar
1/4 tsp salt
4 oz (1/2 cup) butter, chilled and cut up
1 large egg, beaten
3/4 cup milk
4 oz (about 3/4 cup) dried tart cherries
Light cream (or half-and-half) and granulated sugar
In a food processor, combine cake and all-purpose flour, baking powder, sugar and salt. Add butter, egg and milk; pulse until dough starts to come together. Empty dough onto a lightly floured board and knead lightly, folding in dried cherries at the same time.
Gently form dough into a smooth 10-inch circle about 1 inch thick. With a large knife, cut dough into 12 pie shaped wedges. Brush each lightly with cream and dust with sugar.
Place on lightly greased cookie sheet. Bake in a preheated 375-degree oven about 20 minutes, or until lightly browned. Serve warm.
Servings: 12
Yield: 12
2 cups all-purpose flour
4 tsp baking powder
1/2 cup granulated sugar
1/4 tsp salt
4 oz (1/2 cup) butter, chilled and cut up
1 large egg, beaten
3/4 cup milk
4 oz (about 3/4 cup) dried tart cherries
Light cream (or half-and-half) and granulated sugar
In a food processor, combine cake and all-purpose flour, baking powder, sugar and salt. Add butter, egg and milk; pulse until dough starts to come together. Empty dough onto a lightly floured board and knead lightly, folding in dried cherries at the same time.
Gently form dough into a smooth 10-inch circle about 1 inch thick. With a large knife, cut dough into 12 pie shaped wedges. Brush each lightly with cream and dust with sugar.
Place on lightly greased cookie sheet. Bake in a preheated 375-degree oven about 20 minutes, or until lightly browned. Serve warm.
Servings: 12
Yield: 12
