Cherry Scones
These Cherry Scones are irresistible! Bursting with flavor, they combine sweet cherries with a tender, flaky texture.
Equipment
- Mixing bowls
- Whisk
- Pastry Cutter or Fork
- Baking Sheet
- Parchment Paper
- Oven
- Cooling rack
Ingredients
- 8 tablespoons unsalted butter cubed and frozen
- 2 large oranges for zest and juice
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups flour spooned and leveled
- 11 tablespoons heavy cream divided
- 1 large egg
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 teaspoon almond extract (optional)
- 3/4 cup dried tart cherries
- White sparkling sugar (optional) for garnish
- 1 cup powdered sugar for icing (optional)
Instructions
- Gather all your ingredients. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the frozen, cubed butter to the flour mixture. Cut the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the dried tart cherries and the zest of both oranges.
- In a separate bowl, whisk together the heavy cream, egg, vanilla bean paste, and almond extract (if using).
- Pour the wet ingredients into the dry mixture and gently mix until just combined.
- Turn the dough out onto a floured work surface and gently pat it into a circle about 1-inch thick. Cut into wedges or use a round cutter.
- Brush the tops with a bit of heavy cream and sprinkle with sparkling sugar if desired.
- Bake the scones for 15-20 minutes, or until golden brown on top.
- Allow the scones to cool on a wire rack. Optionally, whisk together powdered sugar and orange juice for a glaze.
Notes
- For a healthier version, consider reducing the sugar or using a sugar substitute.
- Swap out dried cherries for other fruits like blueberries or cranberries.
- Make them dairy-free by using dairy-free butter and cream alternatives.