Cherry Nut Scones
Buttery, flaky, and irresistibly delicious, these Cherry Nut Scones are the perfect blend of sweet and nutty flavors, making them an exceptional treat for breakfast, brunch, or afternoon tea. Packed with plump dried cherries and crunchy walnuts or pecans, these scones are elevated by the richness of heavy cream and a hint of vanilla for a tender, melt-in-your-mouth texture. A sprinkle of coarse sugar on top adds a delightful crunch and touch of sweetness. With just 15 minutes of prep time and a golden, bakery-worthy finish in under 20 minutes of baking, this easy scone recipe is a must-try for any home baker looking to impress. Enjoy these warm and fresh out of the oven or at room temperature for a gourmet treat that's as versatile as it is delicious!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (cold)
- 0.75 cup dried cherries
- 0.5 cup chopped walnuts or pecans
- 0.75 cup heavy cream
- 1 unit large egg
- 1 teaspoon vanilla extract
- 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 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 fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the dried cherries and chopped nuts to evenly distribute them throughout the mixture.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix just until a dough forms. Be careful not to overwork the dough.
Turn the dough out onto a lightly floured surface and shape it into an 8-inch round disk, about 1 inch thick.
Using a sharp knife or a bench scraper, cut the disk into 8 equal wedges.
Place the wedges onto the prepared baking sheet, spacing them about 2 inches apart.
If desired, sprinkle the tops of the scones with coarse sugar for added crunch.
Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the scones cool slightly on the baking sheet before serving warm or at room temperature.
Nutrition Facts
Calories |
3192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.1 g | 260% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 2678 mg | 116% | |
| Total Carbohydrate | 291.4 g | 106% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 95.4 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 165 mg | 13% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 678 mg | 14% | |
*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.
