Savory Onion & Dried Cherry Scones

Source: Cherry Marketing Institute, Inc.

Yield: 12 Servings

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Nutritional Information:
Nutritional Information

Ingredients

•	2 cups SYSCO all-purpose flour

•	1 Tbsp. SYSCO granulated sugar

•	3/4 tsp. SYSCO Imperial/McCormick salt

•	2 tsp. SYSCO baking powder

•	6 Tbsp. SYSCO butter, salted and chilled

•	1 tsp. SYSCO Imperial lemon peel, minced

•	2 tsp. SYSCO Natural fresh thyme, finely chopped

•	1 tsp. SYSCO Imperial/McCormick coarsely ground black pepper

•	1 cup SYSCO Imperial yellow onions, diced

•	1-1/4 cups SYSCO Supreme dried tart cherries, coarsely chopped

•	2 SYSCO eggs, beaten

•	1/2 cup SYSCO Wholesome Farms heavy cream

•	1 SYSCO egg, for egg wash on tops of scones

Preparation

1.

Combine flour, sugar, salt and baking powder in a large mixing bowl. Beat with an electric mixer on medium speed until combined. Add butter and blend on low speed until mixture resembles cornmeal, with small chunks of butter still visible. Add lemon peel, thyme, pepper, onions and dried cherries. Mix on low speed until just combined. Add eggs and heavy cream; blend on low speed until mixture just holds together. Turn dough onto lightly floured work surface. Gently fold dough over itself five times. Divide dough into two equal pieces. Form each piece of dough into a 7-inch round, about 3/4" thick. Cut each round into 6 wedges. Brush tops with egg wash. Place separate wedges onto a baking sheet. Bake in a preheated 425ºF. oven 20 minutes, or until golden brown. Remove from pan immediately. Let cool slightly on wire racks. These are best served warm.