Cherry Scones

AuthorSylvieCategory, DifficultyIntermediate

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 and orange juice. So good!

Yields6 Servings
Prep Time25 minsCook Time25 minsTotal Time50 mins
 2 ½ cups all purpose flour
 1 tbsp baking powder
 ½ tsp salt
  cup cane or granulated sugar, plus 1 tbsp for topping
 1 ½ tbsp orange zest
 85 g cold butter, cut into small cubes
 ½ cup whipping cream, plus 2 tbsp for topping
 1 egg
 1 egg yolk
 1 ½ tsp vanilla extract
 2 cups fresh cherries
1

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.

2

Preheat the oven to 215°C and line a large baking sheet with parchment paper.

3

Meanwhile, pit the cherries and cut them into quarters. In a small bowl, whisk together the egg, egg yolk, cream, and vanilla extract.

4

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.

5

Cut the circle into 6 triangles and arrange them on the parchment paper, 5 cm apart. Brush the dough triangles with the 2 tbsp of remaining cream and generously sprinkle with sugar. Bake in the preheated oven for 20-25 Minutes, or until lightly golden.

6

Let them cool on the baking sheet for 15 minutes before serving. Enjoy the scones for breakfast with coffee and orange juice. Bon Appétit!

Ingredients

 2 ½ cups all purpose flour
 1 tbsp baking powder
 ½ tsp salt
  cup cane or granulated sugar, plus 1 tbsp for topping
 1 ½ tbsp orange zest
 85 g cold butter, cut into small cubes
 ½ cup whipping cream, plus 2 tbsp for topping
 1 egg
 1 egg yolk
 1 ½ tsp vanilla extract
 2 cups fresh cherries

Directions

1

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.

2

Preheat the oven to 215°C and line a large baking sheet with parchment paper.

3

Meanwhile, pit the cherries and cut them into quarters. In a small bowl, whisk together the egg, egg yolk, cream, and vanilla extract.

4

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.

5

Cut the circle into 6 triangles and arrange them on the parchment paper, 5 cm apart. Brush the dough triangles with the 2 tbsp of remaining cream and generously sprinkle with sugar. Bake in the preheated oven for 20-25 Minutes, or until lightly golden.

6

Let them cool on the baking sheet for 15 minutes before serving. Enjoy the scones for breakfast with coffee and orange juice. Bon Appétit!

Cherry Scones
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