- Author: Troy Geesaman
Cherry and Cream Scones
A dear friend shared this recipe with my family almost 20 years ago and it became an instant “cherr-ished” favorite (get it?—cherr-ished, cherries… I digress). While I’m usually the baker in the family, my wife takes the reins on these and they always turn out spectacularly, so I’m not fighting her for it! Just sit back with a cup of tea or coffee and indulge in these heavenly scones… especially if someone’s making them for you!
Details
- Preparation Time: 00:15
- Cook Time: 00:15
- Cuisine: Scottish
- Servings: 12
Ingredients
- 2 cups all-purpose flour
- 1/3 cup of sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup of butter
- 1½ cup heavy whipping cream, divided
- 1 three-ounce package of dried cherries (preferably tart Montmorency variety)
- 2 tablespoons sanding sugar
Preparation
- 1Combine first four ingredients, then cut in butter with a pastry blender until crumbly. Add 1¼ cup heavy whipping cream and cherries, stirring just until dry ingredients are moistened.
- 2Turn dough out onto a lightly floured surface and knead 5 or 6 times. Pat or roll dough to ½-inch thickness. Cut with a biscuit cutter or hand form into triangles, then place on a lightly greased baking sheet or stone.
- 3Brush dough with remaining ¼ cup heavy whipping cream. Sprinkle evenly with sanding sugar. Bake at 375 degrees for 12-15 minutes or until golden.
- 4Serve warm and enjoy!
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