Cherry Teacakes with Devon Cream and Cherry Jam
- serves 8
2 cup all-purpose flour
3 Tbsp sugar
1 Tbsp baking powder
½ tsp fine salt
½ cup unsalted butter, frozen
⅓ cup half and half cream, cold
1 large egg, cold
1 tsp vanilla extract
½ cup dried cherries
1 egg white, for brushing
extra sugar (or turbinado sugar) for sprinkling
1. Preheat oven to 400 °F and line a baking tray with parchment paper.
2. Stir flour, sugar, baking powder and salt together. Using a box grater, grate butter into flour mixture and stir just to blend a little. Stir cream, egg and vanilla to blend and add to flour, blending just until incorporated. Stir in dried blueberries.
3. On a lightly floured surface, roll out dough to about ¾-inch thick. Cut out teacakes about 3-inches, re-rolling scraps until all dough is used. Place on prepared baking tray. Whisk egg white until foamy and brush over teacakes, then sprinkle with sugar. Bake for 12 to 15 minutes, turning oven halfway through baking. Serve warm or store in an airtight container for up to a day.
4. Serve tea ckes warm with Devon cream and cherry jam.