Fresh Cherry Scones Recipe
Cherry Scones Recipe with fresh cherries and heavy cream, flavored with orange, lemon, vanilla, and almond.
Servings: 6 scones
Ingredients
Cherries
- 120 grams fresh pitted cherries chopped into 3/4-inch (2cm) chunks
- 1.5 Tbsp all purpose flour
Scone Dough
- 313 grams all purpose flour 11.7% protein
- 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 33-35% fat
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 50 grams large egg
- 20 grams egg yolk
Scone Toppings
- heavy cream
- turbinado or sparkling sugar for sprinkling
Instructions
Prep the Cherries
- Place the chopped cherries in a medium bowl and with the flour for an even coating. This will help to absorb any excess juice.1.5 Tbsp all purpose flour, 120 grams fresh pitted cherries
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 cutter 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, 50 grams large egg, 20 grams egg yolk, 1 teaspoon almond extract
- Remove flour mixture from freezer, then 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.
- Place the dough on a well floured surface and gently bring the dough together with your hands to combine any loose flour. Careful not to overwork the dough.120 grams fresh pitted cherries
- Using floured hands, gently 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.heavy cream
Bake
- 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
- Ingredients Used
- Flour: King Arthur All Purpose Flour 11.7% protein
- Butter: American Style Butter 80% butterfat or European Style Butter 82% butterfat (my preferred brand is President)
- How to Store Cherry Scones: Store scones in an airtight 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 airtight 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 sweet or sour cherries that are ripe but still firm work best.
- 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.