Brown Butter, Dried Cherry and Walnut Scones

• Vegetarian

• Produce

  • 1/2 cup Cherries, dried

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tbsp Brown sugar, packed
  • 3 tbsp Granulated sugar
  • 1/2 tsp Salt

• Nuts & Seeds

  • 3/4 cup Walnuts

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 cup Half and half

Found on cookingforkeeps.com

Ingredients

• 6 tablespoons unsalted butter
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 3 tablespoons granulated sugar
• 1 tablespoon packed brown sugar
• ¾ cup walnuts, chopped
• ½ cup dried cherries
• 1 cup half and half, plus for for brushing on top

Directions

• Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
• Add butter to a small skillet. Turn the heat on medium-high and let the butter melt. Once the butter starts to turn brown, swirl the pan until it becomes a deep brown and smells nutty. Pour butter into a small bowl and place in the freezer. After about 10 minutes, check the butter, if it has solidified again, scoop onto a piece of plastic wrap and wrap up, jelly-roll style so that the butter is in a log. Place back into the freezer until chilled, about 10 more minutes. Once chilled cut into a small dice.
• In a medium bowl, whisk together flour, baking powder, salt and both sugars.
• Add chopped butter to the flour mixture and use a fork to cut the butter into the flour. Once the mixture resembled course meal, toss in the walnuts and the cherries.
• Make a well in the center of the dry ingredients and add half and half. Use your fork to stir just until all the ingredients are combined. Pour on to a lightly floured surface and pat into a 12x3 rectangle. Cut into 8 triangles and place on prepared baking sheet. Brush with half and half and bake for 15-20 minutes or until golden brown on the edges and cooked through.
• Let cool completely and sprinkle with powdered sugar right before serving.