Cherry Scones Recipe
Learn how to make the perfect cherry scones recipe with our easy guide. Enjoy buttery, flaky scones bursting with sweet cherries, perfect for any occasion!
Ingredients
- All-Purpose Flour – 3 cups
- Granulated Sugar – ⅓ cup
- Baking Powder – 2½ teaspoons
- Salt – ½ teaspoon
- Cold Unsalted Butter – ½ cup 1 stick, cubed
- Large Egg – 1
- Heavy Cream – ¾ cup plus extra for brushing
- Vanilla Extract – 1 teaspoon
- Cherries – 1 to 1½ cups fresh, pitted, and chopped, or dried cherries rehydrated
- Optional: Lemon Zest – zest of 1 lemon
- Optional: Coarse Sugar – for sprinkling on top
Instructions
1. Prep Work
- Gather Equipment:You’ll need a mixing bowl, a pastry cutter (or two forks), a baking sheet, parchment paper, and a rolling pin or floured surface.
- Preheat the Oven:Set the temperature to 400°F (205°C). Preheating ensures the scones bake evenly.
- Line the Baking Sheet:Use parchment paper or a silicone mat. This prevents sticking and simplifies cleanup.
- Measure Out Ingredients:For best results, measure dry ingredients by weight if possible. Otherwise, gently spoon flour into your measuring cup and level it with a knife.
2. Combine the Dry Ingredients
- Mix Flour, Sugar, Baking Powder, and Salt:In a large bowl, whisk the flour, sugar, baking powder, and salt until fully combined. This initial mixing step helps distribute the leavening agent evenly, preventing unpleasant clumps.
- Add Cold Butter:Drop in the cubes of cold butter. Using a pastry cutter, blend until the mixture resembles coarse meal with pea-sized butter chunks remaining. These butter pockets will create those beloved flaky layers once the scones are baked.
3. Whisk the Wet Ingredients
- Combine Egg and Cream:In a separate bowl, whisk the egg, heavy cream (or half-and-half), and vanilla extract. If you’re adding lemon zest or substituting almond extract, now is the time to mix it in.
- Add Wet Ingredients to Dry:Make a well in the center of the flour-butter mixture and pour in the liquid ingredients. Using a wooden spoon or spatula, stir gently until the dough just comes together. The key here is to avoid overmixing, which can yield tough scones.
4. Fold in the Cherries
- Gently Incorporate Cherries:Whether fresh or dried, add the cherries into the dough. Fold them in using gentle motions. Overworking the dough can cause it to become dense.
- Assess Dough Texture:The dough should be slightly sticky but still workable. If it’s too dry, add an extra tablespoon of cream. If it feels too wet, dust in a bit more flour.
5. Shape the Dough
- Transfer to a Floured Surface:Lightly flour your work surface and gently turn out the dough. Pat it into a circular disc about 1-inch thick.
- Cut Into Wedges or Circles:For the traditional wedge shape, cut the disc into 8–10 triangles. Alternatively, use a biscuit cutter or a round cookie cutter to achieve circular scones.
- Arrange on the Baking Sheet:Place each piece about 2 inches apart on the prepared baking sheet. If desired, brush the tops with a little cream or an egg wash for a golden finish. Sprinkle coarse sugar for extra sweetness and crunch.
6. Chill, then Bake
- Optional Chill:For flakier scones, pop the unbaked scones in the refrigerator for 15–20 minutes. The colder the butter remains, the more steam pockets you’ll get during baking.
- Bake:Slide the tray into the preheated oven and bake for 15–18 minutes, or until the tops turn lightly golden. Baking times vary by oven, so keep a close eye during the final minutes.
- Check Doneness:The tops should be golden and a toothpick inserted in the center should come out clean or with a few moist crumbs. If it has wet batter on it, continue baking a minute or two longer.
- Cool:Transfer the scones to a wire rack and allow them to cool for at least 5 minutes before serving. This helps the crumb settle and prevents potential crumbling.
Notes
Nutrition Information (Per Serving)
- Calories: 280 kcal
- Fat: 12 g
- Saturated Fat: 7 g
- Protein: 4 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Sugar: 14 g
- Cholesterol: 55 mg
- Sodium: 200 mg