Mmmmm . . . yum.  That’s all I can say about these.

cherry scones

  • 2 cups unbleached all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons sugar
  • 4 tablespoons butter, cold and cut into pieces
  • 1 cup dried cherries, roughly chopped
  • 1 cup, plus 1 tablespoon cream
  • 1 egg
  • 1/2 teaspoon grated lemon zest
  • lemon glaze (recipe follows)

1. In a food processor, pulse together flour, sugar, salt and baking powder. Add butter, and pulse until mixture resembles coarse meal.
2. Transfer mixture to a large bowl and stir in cherries to coat with the flour.
3. Measure 1 cup of cream into a large measuring cup and add in lemon zest and egg. Whisk together, breaking up the egg.
4. Stir cream mixture into flour mixture with a wooden spoon. Mix until incorporated, using clean hands to pull it together.
5. Place dough on a well-floured board, and pat into a 9 inch square. Using a large knife, cut dough into 4 squares, then cut each square into 2 triangles.
6. Place each triangle on a parchment lined baking sheet and brush with the tablespoon of cream. Bake at 425 degrees for 12-15 minutes, until lightly browned.
7. Let cool for 5 minute, then brush with lemon glaze. Serve warm.

Lemon Glaze

  • 5 tablespoons confectioner’s sugar
  • 2 tablespoons cream
  • 1 tablespoon lemon juice

1. Whisk all ingredients in a small bowl until smooth.

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