Sour Cherry Scones and Ginger Marmalade Cream
Indulge in the perfect balance of tart and sweet with these Sour Cherry Scones paired with luxurious Ginger Marmalade Cream. These golden-baked delights are made with buttery, flaky dough studded with bursts of juicy sour cherries, creating an elegant twist on a traditional scone. The recipe's crowning glory, a silky cream infused with fragrant ginger marmalade, adds a zesty warmth that complements the cherries beautifully. Quick to prepare in just under 40 minutes, this recipe combines classic baking techniques with unique flavors for a treat ideal for brunches, tea time, or special occasions. Serve them warm, lightly dusted with powdered sugar, and watch them disappear from your table! Perfect for fans of fruit desserts, elevated scones, or ginger-flavored recipes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.67 cup Heavy cream (plus more for brushing)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Sour cherries (pitted, fresh or frozen)
- 2 tablespoons Powdered sugar (optional, for dusting)
- 1 cup Heavy cream (for ginger marmalade cream)
- 2 tablespoons Ginger marmalade
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles rough crumbs.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Save 1 tablespoon of the mixture for brushing the scones later.
Add the wet ingredients to the dry ingredients. Gently mix until the dough just starts to come together. Be careful not to overmix.
Fold in the sour cherries, being gentle to avoid crushing them.
Turn the dough out onto a lightly floured surface. Shape it into a 1-inch thick round disk. Using a sharp knife, cut it into 8 triangular wedges.
Place the wedges onto the prepared baking sheet, spacing them slightly apart. Brush the tops with the reserved cream mixture.
Bake the scones in the preheated oven for 16–18 minutes, or until golden brown and firm to the touch.
While the scones are baking, prepare the ginger marmalade cream. Using a hand mixer or whisk, beat the heavy cream until soft peaks form. Gently fold in the ginger marmalade until combined.
Remove the scones from the oven and allow them to cool slightly on the baking sheet before transferring to a wire rack.
Dust the scones with powdered sugar (if desired) and serve warm with the ginger marmalade cream.
Nutrition Facts
Calories |
3598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.7 g | 319% | |
| Saturated Fat | 152.7 g | 764% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 299.1 g | 109% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 103.7 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 373 mg | 29% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 702 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.
