(35-40 minutes, makes 16 mini scones)
Yes, I know ‘tarts’ would rhyme and ‘scones’ doesn’t, but I really wanted to bake scones…
2 3/4 cups flour
1/3 cup jaggery (or dark brown sugar)
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
3/4 c. dried cherries, halved
2 large eggs
1 teaspoon vanilla
1 T rosewater
1/2 cup milk
1. Preheat oven to 375F. Spray mini scone pan with Baker’s Joy (or butter and flour pan).
(If you don’t have a mini scone pan, you can cut and shape these by hand, and bake on a regular baking sheet, placing them quite close together. If you pop them in the freezer for 30 minute before baking, they’ll hold shape better.)
2. Mix first 4 ingredients in a large bowl. Chop butter in small pieces and cut into flour with a pastry cutter (or with your fingers) until mixture resembles coarse meal. (It’s fine to have small lumps.) Stir in cherries.
3. In a medium bowl, combine remaining 4 wet ingredients, beating eggs lightly. Pour into dry mixture and stir with a fork until a soft dough forms.
4. Turn out onto a lightly floured board and gently knead a few times until it comes together into a dough. Cut into 16 equal pieces and press into the cavities of the pan.
5. Bake 20-25 or until medium brown. Remove from pan to wire rack and cool completely. Serve warm, with coffee or tea.