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The CIA Cookbook
by The Culinary Institute of America
A TOUCH OF salt in the dough is the perfect counterpoint to the sweetness of the dried fruit. As the scones bake, the cherries plump up and take on a great jammy texture. Try dried currants or apricots instead of cherries.

Makes 10 scones


• 3 cups all-purpose flour
• 1/2 cup sugar
• 2 tbsp baking powder
• 1½ tsp salt
• 1 cup dried cherries
• 2 cups heavy cream


• 2 tbsp milk
• 1 cup confectioners' sugar, sifted

Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan. Reserve the second piece.

2. Sift the flour, sugar, baking powder, and salt together into a mixing bowl. Add the dried cherries and toss them together with the dry ingredients until evenly distributed. Make a well in the center of the flour mixture.

3. Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.

4. Place the dough in the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least 2 hours.

5. Preheat the oven to 350° F. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.

6. Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cut- ting board. Cut the dough into 10 equal wedges and place the individual wedges on the baking sheet about 2 inches apart.

7. Bake the scones until golden brown, 30 to 40 minutes. Cool the scones on the baking sheet for a few minutes, then transfer to cooling racks.

8. Mix the milk and confectioners' sugar together to make a glaze, if desired, and spoon over the scones while they are still warm. Serve the scones warm or at room temperature the day the are baked, or freeze them for up to 4 weeks.


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