Ingredients
2 ½ cups unbleached, all-purpose flour¼ cup granulated sugar2 teaspoons baking powder¼ teaspoon kosher salt2 tablespoons finely chopped crystallized ginger6 tablespoons unsalted butter, cold and cubed⅔ cup buttermilk1 large egg, lightly beaten1 cup dried cherries1 egg white, beaten, for brushing on glaze
Preparation
1. Line the Baking Pan with parchment paper; reserve.2. Put the flour, sugar, baking powder, salt and ginger into the work bowl of a Cuisinart® Food Processor fitted with the chopping blade. Process to combine, about 10 seconds. Add the butter and pulse until the mixture resembles coarse crumbs.3. In a liquid measuring cup, combine the buttermilk and egg. Add half of the liquid mixture to the work bowl and pulse twice to mix. Add remaining liquid and pulse again until just combined.4. Remove the dough and place onto a clean counter/large cutting board. Add the cherries and fold into dough until evenly combined.5. Form the dough into a 10-inch-long cylinder. Using a sharp knife, cut into 8 equal pieces and transfer to the prepared pan. Brush each scone with the egg white.6. Set to Convection Bake at 350°F for 30 minutes. After 5 minutes, place the pan with the scones into the oven in Rack Position 1.Bake until golden brown, about 20 to 25 minutes.
