These delicate cherry scones strike the perfect balance between buttery, crumbly texture and sweet-tart fruit flavor. Whether served warm from the oven for breakfast or enjoyed with afternoon tea, these scones are sure to become a family favorite.
Prep Time: 20 minutes
Cook Time: 15-18 minutes
Total Time: 35-38 minutes
Yield: 8 scones
Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1 cup dried cherries, roughly chopped
- 2/3 cup heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar for sprinkling (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using your fingertips or a pastry cutter, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for achieving flaky, tender scones.
- Gently stir in the chopped dried cherries, making sure they're evenly distributed throughout the flour mixture.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
- Make a well in the center of the dry ingredients and pour in the cream mixture. Using a fork, gently stir until the dough just comes together. Be careful not to overmix – a few dry spots are preferable to overworked dough.
- Turn the dough onto a lightly floured surface and gently knead 2-3 times to incorporate any remaining dry ingredients. Pat the dough into an 8-inch circle, about 1-inch thick.
- Using a sharp knife, cut the circle into 8 equal wedges. Transfer the wedges to the prepared baking sheet, leaving about 2 inches of space between each scone.
- Brush the tops with additional heavy cream and sprinkle with coarse sugar if desired.
- Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips for Perfect Scones:
The secret to achieving perfectly flaky, tender scones lies in a few key techniques:
- Keep your ingredients cold. Cold butter creates steam pockets during baking, resulting in flaky layers.
- Handle the dough minimally. Overworking leads to tough, dense scones.
- Don't skip the egg wash. It creates that beautiful golden-brown crust.
- Let the scones cool slightly before serving to allow the internal structure to set.
Storage and Make-Ahead Instructions:
Fresh scones are best enjoyed the day they're baked, but they can be stored in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in a 300°F oven.
The unbaked scones can be frozen for up to 3 months. Place cut scones on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2-3 minutes to the baking time.
Variations:
While dried cherries create a classic flavor profile, feel free to experiment with different mix-ins:
- Fresh cherries (pat dry thoroughly)
- Dark chocolate chunks and cherries
- Almond extract and sliced almonds
- Orange zest and dried cranberries
Frequently Asked Questions:
Why did my scones turn out dense? Dense scones usually result from overworking the dough or using warm ingredients. Keep everything cold and handle the dough minimally.
Can I use milk instead of heavy cream? While heavy cream produces the richest results, whole milk can be substituted. The scones may be slightly less tender but still delicious.
Why should I chill the dough? Chilling the dough relaxes the gluten and allows the flour to hydrate properly, resulting in more tender scones. It also ensures the butter stays cold, creating flakier layers.
Can I make these gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but they'll still be delicious.
How do I know when they're done? The scones should be golden brown on top and bottom, and a toothpick inserted into the center should come out clean. The internal temperature should reach 200°F.
Whether you're an experienced baker or trying your hand at scones for the first time, this recipe produces consistently excellent results. The combination of tart cherries and buttery, flaky pastry makes these scones perfect for any occasion, from casual weekend breakfasts to elegant afternoon teas.
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