Dried Cherry Scones
Elevate your breakfast or teatime experience with these tender and buttery Dried Cherry Scones, a perfect balance of sweet and tangy flavors. Crafted with tart dried cherries, cold butter, and a rich blend of heavy cream and vanilla, these scones bake up golden with a soft, flaky texture. The coarse sugar topping adds an irresistible crunch, making each bite perfectly indulgent. Ready in under 35 minutes, this easy recipe is ideal for cozy mornings or elegant brunches. Pair these scones with clotted cream, jam, or enjoy them plain with a warm cup of tea for a truly delightful treat. Keep this recipe in your back pocket for an effortlessly impressive baked good that’s bound to impress family and friends!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold, cubed)
- 0.75 cup dried cherries
- 0.75 cup heavy cream (plus extra for brushing)
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
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. 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, ensuring they're evenly distributed throughout the mixture.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Use a fork or spatula to gently mix until the dough just comes together. Avoid overworking the dough.
Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to bring it together. Pat the dough into a 1-inch thick round disk.
Use a sharp knife or bench scraper to cut the disk into 8 equal wedges (like slicing a pie). Place the wedges onto the prepared baking sheet, leaving space between each scone.
Brush the tops of the scones with a little heavy cream and, if desired, sprinkle with coarse sugar for added texture and sweetness.
Bake the scones in the preheated oven for 16-18 minutes, or until the edges are golden brown and the tops are lightly browned.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
2756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.0 g | 214% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2678 mg | 116% | |
| Total Carbohydrate | 275.5 g | 100% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 85.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 244 mg | 19% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 488 mg | 10% | |
*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.
