Dried cherry scones are a simple treat for the post-holiday breakfast table

"The dough for these scones is fairly sticky, so it benefits from a period of chilling in the fridge, at least two hours. If you're in a rush, it can also hang out for 30 minutes in the freezer before baking. This allows the butter to remain very cold, and as it melts while baking, small air pockets form which give the scones a light, somewhat flaky texture. The chilling also firms up the dough and prevents it from spreading."

"Since refrigerator or freezer space is often tight this time of year, you can chill the dough on a parchment-lined plate, since baking sheets are big and cumbersome. If you don't have a food processor, or just want to do this by hand, you can also cut the butter into the flour mixture using two knives, a pastry cutter, or your fingers if you work quickly."

Scones offer a simple, quick breakfast solution that can be prepared ahead and baked in the morning. Chilling the sticky dough in the fridge for at least two hours, or briefly in the freezer, keeps butter cold so melting creates air pockets for a light, flaky texture and prevents spreading. Dough can chill on a parchment-lined plate to save space. Butter can be cut into the flour by food processor, knives, a pastry cutter, or fingers if worked quickly. Dried cherries, cranberries, blueberries, or apricots work well. Store scones one to two days airtight and warm briefly before serving.

Read at Boston Herald