Recipe ingredients
- 1 small jar maraschino cherries
- 1 egg
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup butter
- 1/2 cup buttermilk
- 1/2 cup flaked coconut
- 1 teaspoon crystallized ginger
- 1 cup confectioners sugar
Recipe method
- Preheat oven to 400 degrees F. Drain cherries, reserving 2 tablespoons juice. Cut cherries into quarters. Set aside.
- In a large mixing bowl, combine flour, granulated sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
- Beat together egg and buttermilk. Add egg mixture, coconut, ginger and drained cherries to flour mixture, stirring with a fork only until combined.
- Lightly knead on a floured surface 12 times. Pat or lightly roll dough to 1/2-inch thickness.
- Cut dough into 8 pieces, using a floured, 4-inch round biscuit cutter. Place rounds on an ungreased baking sheet.
- Using a sharp, floured knife, cut each scone into four wedges. Do not separate. Bake for 10 to 12 minutes or until light golden brown.
- In a small bowl, combine confectioners sugar and reserved maraschino cherry juice. Mix well.
- Drizzle glaze over hot scones. Serve warm.
Other biscuit recipes:
Ruby scones recipe
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