Sour Cream Cherry Scones
Indulge in the perfectly tender and flavorful delight of Sour Cream Cherry Scones! Combining the rich tang of sour cream with bursts of sweetness from dried cherries, these homemade scones strike the perfect balance between sweet and tart. Made with cold, cubed butter for that signature flaky texture, this recipe comes together in just 15 minutes of prep time and bakes to golden perfection in under 20 minutes. A hint of vanilla complements the cherries seamlessly, while a brush of heavy cream and optional coarse sugar provides a lightly crisp and golden top. These scones are perfect for breakfast, brunch, or an afternoon treat, served warm with butter or a dollop of jam. Easy to prepare and utterly irresistible, these Sour Cream Cherry Scones are your new go-to for any occasion!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 0.75 cups Dried cherries, roughly chopped
- 0.75 cups Sour cream
- 1 unit Large egg
- 1 teaspoons Vanilla extract
- 2 tablespoons Heavy cream (for brushing)
- 1 tablespoons Coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.
Stir in the chopped dried cherries, ensuring they are evenly distributed.
In a small bowl, whisk together the sour cream, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and shape it into a disk about 1 inch thick.
Using a sharp knife or bench scraper, cut the disk into 8 wedges.
Transfer the wedges to the prepared baking sheet, spacing them at least 2 inches apart.
Brush the tops of the scones with heavy cream, then sprinkle with coarse sugar if desired.
Bake the scones in the preheated oven for 18-20 minutes, or until the tops are golden brown and the edges are firm.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature with butter, jam, or simply on their own.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 2621 mg | 114% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 144.4 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 333 mg | 26% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 563 mg | 12% | |
*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.
