Are you a sweet breakfast lover like me? If yes, then these fresh cherry scones are for you. If not, I think this recipe will covert you. Ha! They are buttery, crumbly, and full of sweet bursting cherries with orange zest that makes the flavors pop. They make the kitchen smell like heaven and will make you happy. Best served with coffee or tea. So good!
In a large bowl, whisk together the flour, baking powder, salt, sugar, and orange zest. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the butter from becoming warm. Place the bowl in the freezer for 15 minutes.
Preheat the oven to 215°C and line a large baking sheet with parchment paper.
Meanwhile, pit the cherries and cut them into quarters. In a small bowl, whisk together the egg, egg yolk, cream, and vanilla extract.
Remove the dough from the freezer and pour the egg and cream in. Stir with a wooden spoon until combined. The dough will be shaggy. Transfer it to a floured surface along with the quartered cherries. Discard the cherry juices. Gently knead the cherries into the dough just until it comes together, then shape it into a 4-5 cm thick disk.
Cut the circle into 6 triangles, or into circles using a cookie cutter, then arrange them on the parchment paper, 10 cm apart. Brush with the remaining 2 tbsp of cream and generously sprinkle with sugar. Place in the freezer for 5 minutes. Bake in the preheated oven for 20 Minutes, or until lightly golden.
Let them cool on a wire rack for 15 minutes before serving. Enjoy the scones for breakfast or as an afternoon snack. Make sure to keep them in an airtight container to preserve their freshness. Bon Appétit!
Ingredients
Directions
In a large bowl, whisk together the flour, baking powder, salt, sugar, and orange zest. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the butter from becoming warm. Place the bowl in the freezer for 15 minutes.
Preheat the oven to 215°C and line a large baking sheet with parchment paper.
Meanwhile, pit the cherries and cut them into quarters. In a small bowl, whisk together the egg, egg yolk, cream, and vanilla extract.
Remove the dough from the freezer and pour the egg and cream in. Stir with a wooden spoon until combined. The dough will be shaggy. Transfer it to a floured surface along with the quartered cherries. Discard the cherry juices. Gently knead the cherries into the dough just until it comes together, then shape it into a 4-5 cm thick disk.
Cut the circle into 6 triangles, or into circles using a cookie cutter, then arrange them on the parchment paper, 10 cm apart. Brush with the remaining 2 tbsp of cream and generously sprinkle with sugar. Place in the freezer for 5 minutes. Bake in the preheated oven for 20 Minutes, or until lightly golden.
Let them cool on a wire rack for 15 minutes before serving. Enjoy the scones for breakfast or as an afternoon snack. Make sure to keep them in an airtight container to preserve their freshness. Bon Appétit!