Cherry Lemon Scones
Brighten your mornings with these irresistible Cherry Lemon Scones, a delightful balance of tart citrus and juicy cherries tucked into a tender, buttery pastry. Perfectly golden on the outside with a light, flaky crumb, these scones are elevated with fresh lemon zest and pitted cherries for a burst of flavor in every bite. The recipe is simple and approachable, featuring pantry staples like all-purpose flour, heavy cream, and a touch of vanilla extract. Finished with a sprinkle of coarse sugar for a sparkling, crisp top, these scones make an elegant addition to brunch spreads or a comforting treat alongside your favorite cup of tea. Ready in just over 30 minutes, they are the ultimate homemade bakery-style indulgence!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.33 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold, diced)
- 0.5 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh cherries (pitted and halved)
- 2 tablespoons coarse sugar (for topping)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest.
Gradually pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the cherries, ensuring they are evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and shape it into a 7-inch (18 cm) round disk, about 1 inch (2.5 cm) thick.
Using a sharp knife or bench scraper, cut the disk into 8 equal wedges.
Carefully transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with a bit of heavy cream and sprinkle with coarse sugar.
Bake in the preheated oven for 16-18 minutes, or until the tops are golden brown and the scones are cooked through.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature with clotted cream, butter, or a drizzle of honey, if desired.
Nutrition Facts
Calories |
2712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 2688 mg | 117% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 111.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 119 mg | 9% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 712 mg | 15% | |
*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.
