DRIED FRUIT SCONES
Heartland: The Cookbook
by Judith M. Fertig
Marian "Pete" Peterson was one of the first Midwestern chefs to be nationally recognized for his regional cuisine -- which included foraged foods—at his restaurant Tapawingo in Ellsworth, Michigan. From the 1980s onward, he championed the cause of wild leeks, morels, whitefish, local farms, and the fabulous fruit grown in the Upper Peninsula. I've adapted his recipe here. Scones are best eaten the day they're baked, but you can wrap and freeze any leftovers for up to 3 months.
Makes 12 Scones
• 2 cups cake flour
• 2 cups unbleached all-purpose flour
• 4 teaspoons baking powder
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cut into small pieces, chilled
• 1 large egg, beaten
• 1/2 cup milk
• 1/2 cup sour cream
• 4 ounces (about 1/2 cup) dried cherries, dried currants, or sweetened dried cranberries
• Half-and-half, for brushing
• Coarse granulated or sanding sugar, for dusting
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In the work bowl of a food processor, pulse together the flours, baking powder, sugar, and salt. Add the butter pieces, egg, milk, and sour cream and pulse again until the dough just comes together. Transfer the dough to a lightly floured surface and sprinkle the cherries on top. Using a dough scraper or a pancake turner, fold the dough over onto the cherries several times. Roll or pat the dough out to a 10-inch circle about 1 inch thick. With a large knife or a pizza wheel, cut the dough into 12 wedges. Carefully transfer each wedge to the prepared baking sheet, placing them 2 inches apart. Brush the tops with half-and-half and sprinkle with sugar.
3. Bake for 20 to 22 minutes, or until lightly browned on top. Serve warm.