Cherry Scones
Indulge in the perfect balance of buttery richness and fruity sweetness with these homemade Cherry Scones! Made with fresh, juicy cherries or dried ones for year-round convenience, these tender scones are crafted from a simple combination of pantry staples like all-purpose flour, sugar, and baking powder. Cold, cubed butter ensures a flaky texture, while a touch of vanilla and a sprinkle of optional turbinado sugar add extra flavor and crunch. Ready in just over 30 minutes, these easy-to-make scones are ideal for brunch, tea time, or a quick afternoon snack. Serve them warm or cooled, and watch them disappear in no time. Perfect for showcasing summer cherries or brightening up your table with a seasonal treat, this recipe is a must-try for any baking enthusiast!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.33 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (cold and cubed)
- 0.5 cup Heavy cream
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 1 cup Cherries (fresh, pitted, and halved or dried)
- 2 tablespoons Milk
- 2 teaspoons Turbinado sugar (optional, for topping)
Instructions
Preheat the 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, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Gradually pour the wet mixture into the dry ingredients, mixing gently with a fork until the dough just starts to come together. Avoid overmixing.
Fold the cherries into the dough and gently knead it a few times to evenly distribute the fruit.
Transfer the dough onto a lightly floured surface. Shape it into a circle roughly 8 inches in diameter and about 1 inch thick.
Use a sharp knife or bench scraper to cut the dough into 8 equal wedges, like slicing a pizza.
Place the scones onto the prepared baking sheet, spacing them about an inch apart.
Brush the tops of the scones with milk and sprinkle with turbinado sugar, if desired, for added crunch and sweetness.
Bake in the preheated oven for 16-18 minutes or until the scones are golden brown on top.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 12.1 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 85 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.
