My New Invention!

January 9, 2012 4 By Mirm

It started with uploading a picture for my IPad of Walt Disney and Shirley Temple.  The page that came up included a recipe for Shirley Temple cupcakes, which Katherine and I decided to try while she was out visiting this weekend. Shirley Temple muffins - if left unfrosted!

Well, being the big tea and scone fans that we are, in addition to being big Shirley Temple fans (the person), we got to talking and I decided we should figure out how to make them.  We came up with several ideas and then I started in experimenting with ingredients and a recipe.  The first try was much too healthy.  The second try was much too generic.  The third time was the charm!  So, this weekend I invented Shirley Temple Scones!

I am sharing the recipe but give credit please! 🙂

  • 2 1/4 C. flour
  • 1/4 C. sugar
  • 2 tsp baking powder
  • 1 1/2 tsp ground ginger
  • zest of one lemon
  • 6 Tbsp chilled butter
  • 1 egg
  • 1/2 c. milk (I used half & half)
  • 2 tsp grenadine
  • 1/3 cup chopped fresh or maraschino cherries (I used some of both)
  1. Preheat oven to 425 degrees.
  2. Mix together the dry ingredients (flour, sugar, baking powder, ginger) in a large bowl.
  3. Cut in the butter with a pastry fork until it is coarse crumbs
  4. Slowly add the fruit and lemon zest, mixing and coating with flour as you go (you don’t want it to be a stuck together blob)
  5. Mix the wet ingredients (milk, egg, grenadine) together.  Make a well in the dry ingredients bowl and add the wet ingredients.
  6. Stir together until it forms a sticky dough.  Do not overmix or add more flour.
  7. Drop on a silpat on a  jelly roll pan OR use a scone pan.
  8. Bake for 12 min or until light brown crust.  Makes 12-15.
  9. Serve warm with grenadine icing or favorite curd.