The sweet tang of Limoneira® oranges and rich red cherries add both flavor and texture to classic scones in our version of the tea time classic. The addition of Limoneira® orange also adds moisture to the mix, so you can forget any bad memories about overly dry pastries.
Pit the cherries using a pitter, or simply cut in half around the pit, and pull the fruit off the center.
Line a baking sheet with parchment paper, and arrange the cherry halves in a single layer on top.
Set your oven to 150°F, or its lowest setting. If it won’t go lower than 200°F, you can prop the oven door open to reduce the temperature somewhat.
Dry the cherries for about 3 hours. They should just start to pucker up.
Next Day
Preheat oven to 400°F. Prepare two baking sheets by lining them with parchment paper.
Measure the flour, sugar, baking powder, baking soda, cinnamon and salt into a large bowl. Stir together to blend well.
Add the orange zest and cherries, and blend well to distribute evenly.
Cut the butter into small pieces, about a tablespoon size each.
Using a knife, your fingers or a pastry cutter, blend the butter into the mixture. It should resemble a coarse meal.
In a small bowl, beat the egg yolk lightly. Continue to stir as you add the Greek yogourt and orange juice.
Make a well in the center of the dry ingredients, and add the egg yolk mixture all at once.
Stir with a fork to blend - note that the pastry will be relatively dry.
Knead the dough on a floured surface until it becomes smooth and uniform in texture.
Form it into rounds about 2-3 inches across.
Arrange the scones on the baking sheets.
Lightly beat the egg white, and brush onto the top of each scone.
Bake for about 12 minutes, or until lightly browned.
Cool for 10-15 minutes before serving.
Notes
Note: Our version uses fresh cherries, dried slightly in the oven. You can also use 1 cup of dried cherries. In that case, you’ll have to soak them in warm water for a few minutes before using so they plump up.