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These Door County Cherry Scones are easy to make at home or at camp. I’ve made them in the oven and in a dutch oven.
As a child my favorite item on the breakfast menu at Hardee’s was the Cinnamon Raisin Biscuit. I have been trying to recreate it for years. A few weeks ago, I realized why I had failed up to that point. The key was to think “scones” not “biscuits.”
What’s the difference? Not much, but it’s easier to find a sweet scone recipe than a sweet biscuit recipe. As a matter of fact, the first one I found was the winner. Eat Yourself Skinny’s Skinny Cinnamon Raisin Scones recipe is the base for these scones. The original recipe is a perfect imitation of the Hardee’s Cinnamon Raisin Biscuit. These cherry scones are a little more sophisticated.
Equipment for Dutch Oven Preparation:
(If you are making these in the regular oven, the Eat Yourself Skinny recipe is probably easier to follow.)
- 1 10-inch Dutch Oven
- 1 Parchment paper liner (optional, but recommended)
- 1 large zip top bag
- 1 cup
Ingredients:
- 2 cup unbleached all-purpose flour
- 1/4 cup brown sugar
- 3 Tbsp baking powder
- 1/2 tsp. salt
- 3 Tbsp cold light butter
- 1/4 cup fat-free milk
- 2 tsp. vanilla extract
- 1 tsp. cinnamon
- 2 eggs
- 3/4 cup Dried Tart Cherries (plump them up by adding 1 teaspoons of hot water, stir and let sit for a few minutes)
Instructions:
Preheat your dutch oven with 7 briquettes on the bottom and 14 on the top. It should be at about 375 to 400 degrees.
Place the flour, brown sugar, baking powder, cinnamon, and salt into the zip top bag.
Add the butter to the bag. Squeeze the butter into the dry ingredients until it forms uniform crumbs.
It will look something like this.
Crack and egg into the cup of milk and beat lightly with a fork. Pour the liquid into the bag of dry ingredients and butter.
Seal the bag and mix together just until combined.
Add the cherries and mix well.
Pour the batter onto your parchment liner and spread it evenly.
Place the scones in your dutch oven and bake for about 25 minutes, until cooked through and starting to brown.
Make a glaze by mixing the following ingredients together. Drizzle over the scones and then eat!
- 1/2 cup powdered sugar
- 2 tsp. fat-free milk
- 1/4 tsp. vanilla extract
