Irish Dried Cherry Buttermilk Scones
Transport your taste buds to the rolling hills of Ireland with these irresistible Irish Dried Cherry Buttermilk Scones. Buttery and tender with a golden, sugar-crusted top, these scones strike the perfect balance between sweet and tangy, thanks to plump dried cherries and rich buttermilk. Crafted with simple pantry staples, this recipe comes together in just 35 minutes, making it ideal for an indulgent breakfast, brunch centerpiece, or cozy snack with a cup of tea. A light brush of heavy cream and a sprinkle of coarse sugar add an irresistible crunch, while the optional serving of butter, jam, or clotted cream takes them to the next level. Whether you're celebrating St. Patrick's Day or elevating your everyday baking repertoire, these scones are sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup cold unsalted butter
- 0.75 cup dried cherries
- 0.6667 cup buttermilk
- 1 unit large egg
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 2 tbsp coarse sugar
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, granulated sugar, baking powder, baking soda, 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 until the mixture resembles coarse crumbs.
Stir in the dried cherries, ensuring they are evenly distributed throughout the flour mixture.
In a small bowl, whisk together the buttermilk, egg, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients. Use a fork to gently combine the mixture until it just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it several times until it forms a cohesive ball.
Shape the dough into a round disk, about 1 inch thick and 7 inches in diameter. Using a sharp knife or bench scraper, cut the disk into 8 equal wedges.
Arrange the scones on the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with heavy cream and sprinkle them with coarse sugar for a golden, crunchy finish.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature, with butter, jam, or clotted cream if desired.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 21.5 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 122 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.
