Cherry and Cream Scones
Indulge in the irresistible decadence of Cherry and Cream Scones—an effortlessly elegant treat perfect for breakfast, brunch, or a midafternoon snack. These buttery, tender scones are elevated with bursts of juicy, sweet cherries (fresh or dried) folded into a rich, cream-based dough that comes together in just minutes. A hint of vanilla adds warmth, while a sprinkle of coarse sugar on top provides a satisfying crunch and golden finish. With a light, flaky texture and a balance of sweetness, these scones are as beautiful as they are delicious. Serve them warm with a dollop of clotted cream or a smear of butter for a truly delightful homemade bakery experience.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.5 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh cherries, pitted and halved (or dried cherries)
- 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 bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula until the dough begins to come together.
Carefully fold in the pitted and halved cherries, being cautious not to overmix the dough.
Transfer the dough to a lightly floured surface and gently shape it into a disk about 1 inch thick and 7-8 inches in diameter.
Using a sharp knife or a bench scraper, cut the disk into 8 equal wedges.
Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with a little extra heavy cream and sprinkle with coarse sugar, if desired.
Bake the scones in the preheated oven for 16-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack.
Serve warm or at room temperature, with butter or clotted cream if desired.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 12.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 88 mg | 2% | |
*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.
