Diana's Desserts - www.dianasdesserts.com

Dried Cherry Cream Scones

in Diana's Recipe Book

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Servings: Makes 8-10 scones
If you like the flavor and texture of traditional scones then you'll love these. The texture is smooth and the flavor is buttery and creamy. If desired, you may substitute other dried fruits for the dried cherries, or make them plain. So good either way. Don't forget the clotted or double cream. A must to serve with scones.

For Scones:
2 cups all-purpose flour
1/3 cup granulated sugar
1 tabespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (1/2 stick plus 1 tbsp./2.4 oz/68g) chilled unsalted butter, cut into pieces
1 egg
2/3 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup dried cherries, chopped

For Egg Wash:
1 egg and 1 teaspoon water, beaten

For Topping:
Sugar (I like to use demerara sugar or raw sugar for sprinkling over tops of scones)

Preheat oven to 325 degrees F/160 degrees C. Line a baking sheet with parchment papaer.

In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Cut in chilled butter pieces with pastry blender.

In a medium size mixing bowl combine the heavy cream, vanilla and almond extracts and egg; mix well. Pour into flour mixture, mixing just until moistened. Add chopped cherries (dough will be a bit sticky but will come together once it's been kneaded a little).

Turn dough out onto floured work surface and knead 4 to 6 times with floured hands. Pat out dough to a 1/2-inch thick round disk and using a 2 1/2 to 3-inch cookie or biscuit cutter, cut into rounds.

Brush tops with egg wash then sprinkle with sugar. Place scones on parchment paper lined baking sheet, about 2 inches apart. Bake in preheated oven for 15 to 18 minutes, until light golden brown. Remove scones from oven and let cool on a wire rack for 5 minutes. Serve warm or at room temperature with clotted cream or double cream and jam.

Makes 8-12 scones.

Photograph taken by Diana Baker Woodall© 2006

Date: February 23, 2006


Reviewer: Tamilla
Wonderful texture!! I added a handful of chocolate chips and just dropped spoonfuls on the pan instead of rolling them out. Much better then the cherry chocolate scones I buy at the local bakery!!!!! I used sugar in the raw over the egg wash and did have to turn the oven up to get the scones to brown.


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