Buttermilk and Sour Cherry Scones for Afternoon Tea and Picnics
Elevate your afternoon tea or picnic spread with these tender, golden-brown Buttermilk and Sour Cherry Scones. Bursting with tangy dried sour cherries and enriched with the creamy tang of buttermilk, these easy-to-make scones strike the perfect balance between sweet and tart. A hint of vanilla complements the buttery flavor, while a light brushing of heavy cream and a sprinkle of coarse sugar add irresistible texture and shine. Ready in under 35 minutes, these flaky delights are ideal served warm, slathered with clotted cream or preserves. Whether you're hosting an elegant tea or packing a picnic basket, these scones are a classic treat you’ll want to recreate again and again.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 0.5 cup unsalted butter (cold, cut into cubes)
- 0.75 cup buttermilk (cold)
- 0.75 cup sour cherries (dried)
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (for brushing)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt.
Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
In a small bowl, stir together the cold buttermilk and vanilla extract. Pour the liquid into the dry mixture and gently fold the ingredients together until just combined. The dough will be slightly sticky.
Fold in the dried sour cherries until evenly distributed.
Turn the dough out onto a lightly floured surface. Gently pat or roll it into a circle about 1 inch thick.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges. Arrange the wedges on the prepared baking sheet, leaving a little space between each piece.
Brush the tops of the scones with the heavy cream and, if desired, sprinkle with coarse sugar for added crunch and sweetness.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and puffed.
Remove the scones from the oven and let them cool slightly before serving. They are best enjoyed warm, with clotted cream, butter, or a dollop of preserves.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 409 mg | 18% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 17.0 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 186 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
