Cherry Scones Recipe
Cherry Scones Recipe with fresh cherries and heavy cream, flavored with orange, lemon, vanilla, and almond.
Servings: 6 scones
Ingredients
Cherries
- 185 grams fresh sweet cherries pitted, cut into quarters
- 1 tablespoon granulated sugar *to toss with the cherries
- 1 tablespoon all purpose flour
Scone Dough
- 313 grams all purpose flour
- 67 grams granulated sugar
- 15 grams baking powder
- 2 teaspoons lemon zest
- 2 teaspoons orange zest
- 1/2 teaspoon fine sea salt
- 84 grams unsalted butter cold and cut into cubes
- 120 grams cold heavy cream full fat
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
Scone Toppings
- 3 tablespoons heavy cream
- turbinado or sparkling sugar for sprinkling
Instructions
Prep the Cherries
- Fresh cherries can release a lot of fruit juice. To prevent your scone dough from being too wet, place cherry slices in a bowl, toss with the granulated sugar and let the juices drain for about 10 minutes. Discard the juice.185 grams fresh sweet cherries, 1 tablespoon granulated sugar
- Toss the cherries with 1 tablespoon of flour to absorb any leftover juice.1 tablespoon all purpose flour
Make the Scone Dough
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl whisk together flour, sugar, baking powder, lemon zest, orange zest, and salt.313 grams all purpose flour, 67 grams granulated sugar, 15 grams baking powder, 2 teaspoons lemon zest, 2 teaspoons orange zest, 1/2 teaspoon fine sea salt
- Cut in cold butter cubes with pastry grinder and/or fingers until resembles cornmeal.84 grams unsalted butter
- Place flour mixture in freezer for 10 minutes.
- In a separate bowl whisk together egg, egg yolk, cream, vanilla extract, and almond extract.120 grams cold heavy cream, 1 teaspoon pure vanilla extract, 1 large egg, 1 large egg yolk, 1 teaspoon almond extract
- Remove flour mixture from freezer, the pour in the egg and cream mixture. Stir together with a wooden spoon until just combined. Mix in the cherries and any leftover flour, to form a shaggy dough in a loose lump.
- Place the dough on a well floured surface and gently knead to combine any loose flour. Careful not to overwork the dough.185 grams fresh sweet cherries
- Using floured hands, pat the dough into an 7 to 8-inch circle about 1-inch thick. Cut the circle in half with a bench scraper or sharp knife and then each half into thirds for a total of six triangles.
- The dough is more moist than traditional scone dough, so I use a pie server or flat spatula to transfer the scones onto the baking sheet, spacing them 1.5-2 inches apart.
- Use the remaining heavy cream to paint a thin coating on top of the scones. Generously sprinkle with coarse or sparkling sugar.3 tablespoons heavy cream
- Chill the cherry scones in the fridge for about 15 minutes while the oven preheats.turbinado or sparkling sugar
- Preheat oven to 400℉ / 200℃ / 180℃ Fan (convection).
- Place pan on the middle oven rack and 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!!
Video
Notes
- How to Store Cherry Scones: Store cooled scones in an air tight container at room temperature for 1-2 days.
- Freeze Scones: You can definitely freeze scones after they have been baked and completely cooled. Place them in a freezer safe air tight plastic bag with a piece of parchment paper between them to prevent then from sticking to each other. Scones will stay fresh in freezer for up to 3 months.
- Cherry Type: Fresh red sweet cherries also known as "bing cherries" work best for this scone dough. Choose ripe cherries and make sure to remove the pit.
- Frozen cherries can have extra moisture and may make the dough too soggy. To remove some of the added water from ice and condensation, let the frozen cherries thaw to room temperature on a few paper towels before adding into the mix. the paper towels will help soak up any additional moisture.