Lime-Scented Scones With Cherry Compote

Recipe Ingredients

2 1/4 cups	140g / 4.9oz	All-purpose flour
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Salt
4 oz	113g	Cold unsalted butter - (1 stick) - cut small pieces
2 tablespoons	30ml	Lime zest
3/4 cup	177ml	Buttermilk
1		Egg yolk
1/4 cup	59ml	Milk
1/4 cup	49g / 1.7oz	Coarse sugar
		Cherry Compote
1 lb	454g / 16oz	Cherries - washed, pitted,
		And halved
3/4 cup	177ml	Water
1/4 cup	59ml	Lime juice
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Kirsch
		= (or orange flavored-liqueur)
1 cup	237ml	Sweetened whipped cream

Recipe Instructions

Preheat the oven to 400 degrees. 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.

This recipe yields 12 scones.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E41) - from the TV FOOD - NETWORK

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