Guess who is back babwee!!!
“I like roses best. But they bloom in all four seasons. I wonder if people who like roses best have to die four times over again.”
Osamu Dazai
Well, I have been yoinked back into my Gorillaz phase so hard I have whiplash, so here is some 2D fan art and the process of it!
Sour Cherry Scone recipe
What you lovelies are going to need:
1 ¾ Cup Flour
½ Tbsp. Baking Powder
½ Cup Sugar
¾ tsp. Salt
1 stick (8 Tbsp.) Butter, chilled
2 Eggs
¼ Cup Heavy Cream
¾ Cup Sour/Tart Cherries, (patted dry & diced if fresh, drained well & patted dry if canned)
1 Tbsp. Water
Turbinado/Raw Sugar
Some Directions for you to follow:
1. Pre-heat your oven to 400ºF. Line a baking tray with parchment.
2. In a large bowl whisk together the dry ingredients & then grate in the butter. Cut it all together with a pastry blender to create a crumbly mixture (kinda like bread crumbs). In a liquid measuring cup whisk together 1 egg & the heavy cream. Pour this into the crumb mixture & stir until it comes together in a rather sticky mush. Fold in the cherries until they are all combined.
3. Break the dough into ~6 cm diameter balls & place them on the tray about 5cm apart. Flatten them gently into discs about 4cm thick. Place in the freezer until the oven is ready (although you could just leave them out, it really makes no difference. Plus I told you to preheat the oven so you should be fine).
4. Whisk the remaining egg with the 1 Tbsp. water until the egg whites are completely broken up. Brush the tops of the scones with the egg wash & then sprinkle with the turbinado/raw sugar. Slide in the oven, top rack, & bake for about 15-20 minutes, until golden on top & golden brown around the edges.
Now I suggest you serve them nice and warm with tea (English breakfast with some cream and one scoop of sugar is my personal recommendation) & copious amounts of butter!
Enjoy my dears.