Cherry Cream Scones
Indulge in the sweet, buttery perfection of Cherry Cream Scones—your new favorite baked treat for breakfast or tea time! These easy-to-make scones combine tender, flaky layers with bursts of tart dried cherries for a delightful balance of flavors. Made with rich heavy cream and real vanilla extract, this recipe boasts a luxuriously soft texture that practically melts in your mouth. The secret to their irresistible golden crust? A light brushing of cream and a sprinkle of coarse sugar before baking. Perfectly portioned into wedge-shaped servings, these homemade scones are ready in under 40 minutes, making them an ideal choice for weekend brunches, holiday gatherings, or effortless snacking. Whether served warm with a dollop of clotted cream or simply enjoyed on their own, Cherry Cream Scones are sure to become a crowd-pleasing favorite!
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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 Cold unsalted butter
- 0.67 cup Heavy cream
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 cup Dried cherries (or fresh/dried based on preference)
- Optional coarse sugar for sprinkling
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 flour, sugar, baking powder, and salt.
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the dried cherries (or alternative choice of cherries) to evenly distribute them throughout the mixture.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined.
Gradually pour the wet ingredients into the dry ingredients, mixing gently with a fork or spatula until the dough just comes together. Avoid overmixing.
Turn the dough out onto a lightly floured surface and gently shape it into a round disk about 1 inch thick and 8 inches in diameter.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
For a golden finish, brush the tops of the scones with a little heavy cream and sprinkle with coarse sugar, if desired.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and firm to the touch.
Remove the scones from the oven and allow them to cool slightly on a wire rack before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 19.9 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 164 mg | 3% | |
*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.
