Cherry Cream Scones
These Cherry Cream Scones are the lightest, flakiest scones ever. They are melt-in-your-mouth good!
The weekend is near, and for many of us it means an end to Daylight Saving Time and a change of the clocks. While I don’t enjoy the early darkness in the evenings, I do love gaining that extra hour once a year! It’s amazing how much longer the day seems with the addition of just one hour. How will you spend your time? I will most likely spend it reading a book or baking something delicious. Of course. 🙂
I wanted to get this recipe to you before the weekend, just in case you need some baking inspiration. Baking a batch of these Cherry Cream Scones would be a perfect way to start your Sunday morning. Start to finish, you can have these incredibly light and flaky scones on your breakfast table in well under an hour. They are super easy to make, especially if you use your food processor to mix up the dough.
It’s hard to beat a good cream scone. One of my favorite breakfast treats is a cream currant scone. I didn’t have any currants when I made these, but the dried cherries were equally delicious. You could use most any dried fruit, really. Dried cranberries, blueberries, apricots, or even toasted chopped nuts would be wonderful in these.
You want to use a light hand when mixing up the scone dough, and err on the side of undermixing. This will ensure that your scones turn out melt-in-your-mouth light and flaky. These Cherry Cream Scones are so good, you’ll have a hard time stopping at just one. Grab a cup of coffee or tea and a warm scone, and settle in for some weekend relaxation time.
- 2 cups (10 ounces) all-purpose flour
- 1 tbsp. baking powder
- 3 tbsp. sugar
- ½ tsp. salt
- 5 tbsp. cold unsalted butter, cut into small cubes
- ½ cup dried cherries, coarsely chopped
- 1 cup heavy whipping cream
- Preheat oven to 425 degrees F with a rack in the middle position. Line a baking sheet with parchment and set aside.
- Place flour, baking powder, sugar, and salt in the bowl of a food processor.* Pulse a few times to combine.
- Distribute the butter evenly over the dry ingredients. Process with twelve 1-second pulses to incorporate the butter. Add the dried cherries and pulse one or two times to mix in. Transfer the dough to a large bowl.
- Pour in the heavy cream and use a fork or rubber spatula to mix until a dough begins to form. Transfer the dough and any flour bits to a lightly floured surface and use your hands to form it into a ball. Flatten the ball into a 1 ½-inch thick disk, and cut the scones into 8 wedges. Place the scones on the prepared baking sheet. (At this point, you can wrap the baking sheet in plastic wrap and refrigerate for up to 2 hours before baking.)**
- Bake until the scone tops are lightly browned, 12 to 15 minutes. Cool for at least 10 minutes before serving. Serve warm or at room temperature.
**Note: Scones can be frozen before or after baking. Freeze unbaked scones on a baking sheet and then transfer to a zip-top bag. Bake straight from the freezer, adding a few minutes to the baking time.
Source: Slightly adapted from Baking Illustrated.
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!