Cherry Scones
Cherry Scones are the perfect addition to your weekend routine! Sweet and light, with a delicious balance of tartness from the dried cherries and rich cream.
Servings: 8 wedge scones
Calories: 372kcal
Ingredients
- 2 cup Flour
- ½ cup Sugar
- ½ teaspoon Salt
- 1 tablespoon Baking powder
- ½ cup Butter room temperature
- 1 teaspoon Vanilla extract
- 1 Egg beaten
- ½ cup Heavy cream
- 1 cup Dried cherries
- Chocolate chips optional
Instructions
- Preheat your oven to 400 F. Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.2 cup Flour, ½ cup Sugar, ½ teaspoon Salt, 1 tablespoon Baking powder
- Use either the soft butter mixing method, or the frozen grated butter method of combining the butter into the dry ingredients. Soft Butter Method: Use your fingers or a pastry cutter to cut in the softened butter into the flour until it is pea size crumbly.Grated Butter Method: Freeze the butter, then grate it like cheese. Add it to the flour and simply toss and coat the butter well with flour. I use this method in the Green Tea Matcha Scones recipe.½ cup Butter
- Mix the egg, cream, and vanilla together in a small bowl. Make a well in the center of the bowl with the dry ingredients with the cut in butter. Add the dried cherries to the well, then pour in the cream and egg mixture. If making chocolate cherry scones, be sure to add the chocolate chips now also.1 teaspoon Vanilla extract, 1 Egg, ½ cup Heavy cream, 1 cup Dried cherries, Chocolate chips
- Mix with your hands or a spatula until everything is just moistened, scraping down the sides of the mixing bowl to combine everything.
- Tip the dough out onto a floured surface. Using your hands, pull everything into a rough ball, using a little flour to smooth out the surface. Press down on the ball until the dough becomes an 8" disc. Lay the disc on the prepared baking sheet and using a knife, cut into 8 wedges. Spread the wedges apart about 2" from each other. I use the flat of the knife to move them.
- Brush the tops of the scone wedges with a little cream, and sprinkle with some sanding sugar or granulated sugar. Bake for 18 - 23 minutes in the preheated oven, or until golden brown on top. Serve while hot, or cool and drizzle with icing.
Nutrition
Calories: 372kcal | Carbohydrates: 48g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 411mg | Potassium: 60mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1141IU | Vitamin C: 0.1mg | Calcium: 123mg | Iron: 2mg