Cherry Scones
Cherry Scones Recipe with orange, lemon, vanilla, almond, and ripe bing cherries. How to make scones recipe with fresh cherries.
Servings 6 scones
Ingredients
Scone Dough
- 2 ½ Cups (313 grams) All Purpose Flour
- ⅓ Cup (67 grams) Granulated Sugar
- 1 Tablespoon Baking Powder
- 2 teaspoons Lemon Zest
- 2 teaspoons Orange Zest
- ½ teaspoon Kosher Salt
- 6 Tablespoon Unsalted Butter
- ½ Cup (125 ml) Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- 1 Large Egg
- 1 Large Egg Yolk
- 1 ½ Cups Bing Cherries pitted, cut into quarters
Topping
- 3 Tablespoons Heavy Whipping Cream
- Turbinado or Sparkling Sugar for sprinkling
Instructions
- Preheat oven to 425 F (218 C) and line a baking sheet with parchment paper.
- In a medium bowl whisk together flour, sugar, baking powder, lemon zest, orange zest, and salt.
- Cut in cold butter cubes with pastry grinder and/or fingers until resembles cornmeal.
- Place flour mixture in freezer for 10 minutes.
- In a separate bowl whisk together egg, egg yolk, cream, vanilla extract, and almond extract.
- Remove flour mixture from freezer and pour in egg and cream mixture. Stir together with a wooden spoon until just mixed, then loosely form into a ball with hands.
- Place dough on a floured surface and knead in chopped cherries.
- Shape into a circle about 2 inches thick. Cut circle in half and then each half into thirds for a total of six triangles
- Place scones on baking sheet 1.5-2 inches apart.
- Use the 3 Tbsp of remaining Heavy Cream, more if needed and paint a thin coating on the scones.
- Generously sprinkle with sparkling sugar.
- Bake for 18-20 minutes, or until golden on the edges.
- Let pan cool on baking rack for 10 minutes before removing scones and eating!!