Lime-Scented Scones with Cherry Compote
- 2 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 ounces (1 stick) unsalted butter, cold and cut into small pieces
- 2 tablespoons lime zest
- 3/4 cup buttermilk
- 1 egg yolk
- 1/4 cup milk
- 1/4 cup coarse sugar
- Cherry Compote, recipe follows
- Cherry Compote:
- 1 pound cherries, washed, pitted and halved
- 3/4 cup water
- 1/4 cup lime juice
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon kirsch, or orange flavored-liqueur
- 1 cup sweetened whipped cream
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, sift the flour, sugar, baking powder, and salt. Add the butter to the dry ingredients and cut into the flour using your hands or a pastry-cutter until it resembles small peas. Add the lime zest and buttermilk and mix just until the liquid is incorporated, being careful not to over mix.
In a small bowl, whisk the egg yolk with the milk. With a large spoon, drop dollops of the dough onto the prepared pan. Brush the tops of the dough with the egg wash, and sprinkle with the sugar. Bake until risen and golden, about 15 minutes. Remove from the oven and serve hot with the Cherry Compote and whipped cream.Cherry Compote:
In a medium saucepan, combine the cherries, water, lime juice, and sugar. Bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally. In a small bowl, combine the cornstarch and kirsch and add to the cherry mixture. Return to a boil and cook for 1 minute, stirring. Reduce the heat to low and simmer until thickened, about 4 minutes. Serve warm with the Lime-Scented Scones and whipped cream.
Recipe courtesy Emeril Lagasse, 2001